📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup a breeze, trust me!
2. Peel and cube the sweet potatoes into roughly 1-inch pieces. Aim for uniform size; this ensures they cook evenly. No one likes a mix of crunchy and mushy potatoes!
3. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Make sure they're well coated. A little extra pepper? Always a good idea in my book.
4. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding; otherwise, they'll steam instead of roast. We want those delicious caramelized edges!
5. Roast the sweet potatoes for 20 minutes. Flip them halfway through to ensure even cooking. Keep an eye on 'em – every oven's a bit different, you know?
6. While the sweet potatoes are roasting, let's get that glorious glaze ready. In a small saucepan, combine ½ cup of maple syrup, 2 tablespoons of melted butter (or coconut oil for a vegan version!), and ¼ teaspoon of cinnamon. If you're feeling adventurous, a tiny pinch of nutmeg is a fantastic addition.
7. Bring the maple glaze mixture to a simmer over medium heat. Let it bubble gently for 3-5 minutes, stirring occasionally, until it thickens slightly. Be careful not to burn it! Burnt sugar is *not* the flavor profile we're going for.
8. Remove the sweet potatoes from the oven and pour the maple glaze over them. Toss gently to coat all the pieces evenly. Back into the oven they go!
9. Roast for another 10-15 minutes, or until the sweet potatoes are tender and beautifully caramelized. Watch them closely – the glaze can burn if you're not careful. Burnt offerings aren't usually appreciated.
10. Remove the baking sheet from the oven and sprinkle the roasted sweet potatoes with ½ cup of chopped pecans. Give them a gentle toss to distribute the nuts evenly. Don’t skip this step, the pecans add such a lovely crunch and flavor!
11. Let the maple glazed roasted sweet potatoes cool slightly before serving. The glaze will thicken as they cool, making them even more irresistible. Serve warm and enjoy the sweet, nutty, caramelized goodness! Honestly, you might wanna make a double batch. They tend to disappear *fast*.