Preheat oven to 425℉.

Stir chopped pecans, cayenne, ½ teaspoon salt, ¼ cup maple syrup and several grinds of pepper in a small saucepan. Cook over medium-high heat stirring occasionally until bubbly (about 3-5 minutes).

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 bigger they may need cut more.

Toss cut sweet potatoes with onions, olive oil, 1 teaspoon salt, and a few grinds of pepper. Mix until evenly coated and spread on a baking sheet.

Bake for 20-30 minutes or until tender and beginning to brown.

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

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

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.