There are two kinds of people: people who wants their sweet potatoes, well, sweet, and those who want them savory. Miraculously, this recipe manages to satisfy both camps. A pepper-infused, buttery maple glaze coats fat wedges of sweet potato and petals of caramelized shallot. These are then showered with cayenne- and lime-flecked candied pecans (which could also live happily on a cheese or grazing board). This elegant dish is a perfect addition to a Thanksgiving sideboard, or as a side for a dinner party. It’s all but guaranteed that at least one person will ask for the recipe. And if there is one thing to take away from this dish to replicate for a weeknight dinner is that a dusting of lime zest on roasted sweet potatoes brings on a delicious vibrancy to repeat over and over again. Shopping tip: Look for long, skinny sweet potatoes so the wedges aren’t too thick.