Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Both the sweet potatoes and the pecans can be made 1–2 days ahead. To reheat the sweet potatoes, place in a large saucepan over medium-low heat, and cook, stirring occasionally, until warm throughout. Store spiced pecans in a zip-top bag (once they are cool) until ready to use. Top the sweet potatoes with the pecans only when you are ready to serve them.