4 teaspoons unsalted butter

4 pounds sweet potatoes or yams

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

1 teaspoon salt

6 tablespoons light brown sugar

8 ounces pecan pieces

 

Heat oven to 350 degrees. Place 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.

 

Note: I added toasted pecans after the potatoes came out of the oven.