Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Wash the sweet potatoes well. You can peel them if you like, but leaving the skins on adds texture and nutrition. Slice each potato into thick rounds or large wedges so they cook evenly.

Toss the potato pieces with olive oil, a pinch of salt, and a little cinnamon. Spread them in a single layer on the baking sheet.

Roast for 25 minutes, then flip and roast another 10 to 15 minutes, until they’re tender and a bit caramelized at the edges.

While the potatoes roast, whisk together maple syrup with the remaining cinnamon and nutmeg. If you like a touch of salt, add a small pinch to balance the sweetness.

When the potatoes are tender, remove them from the oven and transfer to a warm bowl. Drizzle with the maple mixture and give them a gentle toss so every piece gets a glossy coat.

Sprinkle the chopped pecans over the top. Return to the oven for 5 minutes to toast the pecans and let the flavors mingle.

Serve warm with a dollop of Greek yogurt if you want a creamy contrast. A light dusting of extra cinnamon can be pretty on the plate.