Ingredients:

  • 2 lbs sweet potatoes, peeled and sliced into 1/2 inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup maple syrup
  • 2 tbsp unsalted butter, melted
  • 1/2 cup pecans, roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the sliced sweet potato rounds in a bowl with olive oil, salt, and pepper until evenly coated.
  3. Arrange sweet potato medallions in a single layer on the baking sheet, ensuring they do not overlap.
  4. Roast for 20–25 minutes, flipping halfway through, until edges are golden and centers are tender.
  5. While potatoes roast, whisk together melted butter, maple syrup, cinnamon, and cayenne in a small bowl.
  6. Fold the chopped pecans into the maple mixture until fully glazed.
  7. Remove potatoes from the oven and spoon approximately 1 teaspoon of the maple pecan topping onto the center of each slice.
  8. Return to the oven for 10–15 minutes until the topping smells nutty and the syrup has bubbled into a mahogany glaze.