First line a baking sheet with parchment paper and preheat your oven to 425.

Next place chopped pecans, cayenne, ½ tsp salt, ¼ cup maple syrup and several grinds of pepper in a small saucepan stir well. Cook over medium-high heat stirring occasionally for about 3-5 minutes until bubbly. Spread across a parchment lined baking sheet and sprinkle with lime zest. Allow to cool.

Peel sweet potatoes and chop them into thin wedges. If your sweet potatoes are small you can cut them into quarters and then eighths if they are large sweet potatoes they may need cut more. Place in a large bowl.

Peel and thinly slice your onion and add it to the bowl with the sweet potatoes.

Add olive oil, 1 tsp salt, and a few grinds of black pepper to the sweet potatoes and onions. Mix until evenly coated and spread in a single layer on a parchment lined baking sheet.

Place in oven and bake for 20-30 minutes or until tender and beginning to brown. The cooking time may vary depending on your oven and the thickness of your potatoes so keep an eye on them.

While the sweet potatoes are baking in a small saucepan combine butter, ¼ cup maple syrup, and ½ tsp salt. Heat over medium heat until mixture begins foaming and continue cooking for 3-5 minutes stirring frequently. Remove from heat.

Drizzle the maple mixture over baked potatoes and stir to coat, then drizzle lime juice across the top.

Place the potatoes back in the oven and bake for another 8-10 minutes or until dark golden brown.

Spread pecans evenly across the top of the roasted sweet potatoes and serve immediately. 

Store any leftovers refrigerated in an airtight container.