Butter Pecan Sweet Potatoes

From Martha Stewart • Serves 8

5 lb sweet potatoes or yams
2 tablespoons olive oil
Sea salt
1/4 cup butter, melted
1/4 cup brown sugar
1/2 cup pecan pieces
sprinkling cayenne pepper

Heat oven to 400°F. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with salt. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes. Drizzle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.