1 cup Pecans
1/4 tsp. Cayenne
Black Pepper
1/4 cup Maple Syrup
1/4 tsp Salt
Stir together all of the above ingredients in a small sauce pan. Cook for 3-5 min, stirring often, until bubbling and thickened. Pour out onto a paper plate of piece of parchment paper. Let cool. Clean your pan to use for the syrup.
2 1/2 lb Sweet Potatoes
3 Tbsp. Coconut Oil
Salt & Pepper
Preheat oven to 425. Cut sweet potatoes into rounds about 1/4 in thick. Toss in melted coconut oil. Season with the salt and pepper. Put parchment paper onto a cookie sheet and spread the sweet potatoes out in an even layer. Bake, turning occasionally for even browning. Before they are completely done, make the syrup in the next step…
3 Tbsp. Butter
1/4 cup Maple Syrup
1/2 tsp. Salt
In a small saucepan cook the butter, maple syrup, and salt & pepper for 3-5 min, stirring occasionally, until the butter is melted and it is foaming.
Drizzle the syrup over the sweet potatoes in the oven and continue cooking until the potatoes are soft inside and browned/golden outside. Once done, plate the sweet potatoes and sprinkle the pecans on top.