2/3 cup roughly chopped pecans
3 pounds sweet potatoes, cut into large dice
Salt and pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper


Heat oven to 450°

While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.

Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.