- 5 Minutes
- 40 Minutes
- Preheat the oven to 425°F. Toss the sweet potatoes with the olive oil, 1/2 Tsp. of the kosher salt and the black pepper, until evenly coated.
- Spread the sweet potatoes onto a rimmed baking sheet and roast in the oven for 35 to 40 minutes, or until tender, flipping halfway through cooking.
- While the sweet potatoes roast, melt the butter in a small skillet over medium-low heat. Add the pecans and cook, stirring frequently, until lightly toasted, about 2 to 3 minutes. Remove from the heat and stir in the maple syrup, cinnamon, cayenne pepper (if using), and the remaining 1/2 Tsp. of kosher salt.
- Transfer the sweet potatoes to a serving dish and spoon the warm maple pecan butter over the top. Garnish with the chopped parsley and serve immediately.