adapted from: Aida Mollenkamp’s recipe
2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
salt & pepper
2 tablespoons oil
4 tablespoons unsalted butter
3 tablespoons pure maple syrup
¼ tsp cayenne pepper
While oven heats, place pecans on a baking sheet to toast until they smell fragrant and are a bit darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a rimmed baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40-45 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in the maple syrup and cayenne and cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of toasted pecans.