Butter Pecan Sweet Potatoes

4 medium sweet potatoes olive oil
course salt
1 T. butter, cut into small pieces
1 T. light brown sugar
1/4 c. pecan pieces
1/8 tsp. cayenne pepper, optional

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (I like to put mine in a ziploc bag and shake it); season with salt.

Cook until potatoes are tender, tossing occasionally, 25-30 minutes.

Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 4.