- 4 teaspoons unsalted butter
- 4 pounds sweet potatoes or yams
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 6 tablespoons light brown sugar
- 8 ounces pecan pieces
- Heat oven to 350° F.
- Place the butter on a rimmed baking sheet and transfer to oven until melted.
- Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.