Roasted Sweet Potatoes with Apple Brandied Coconut Pecans

For the apple brandied coconut pecans:
In a small bowl, stir together sugar, salt, cinnamon, cayenne, and clove.

Place a large skillet over medium heat. Add coconut oil, apple brandy, vanilla, and brown sugar. Bring to a boil, then add pecan halves and cook until liquid starts to dry and pecans are coated, about 3 minutes.

Sprinkle the sugar and cinnamon mixture over the pecans. Stir to combine, then continue cooking until the sugar has melted and coated the pecans, about 5 minutes. Sprinkle with shredded coconut and mix to incorporate.

Transfer to a cookie sheet to cool. Store in an airtight container until ready to use.

For the roasted potatoes:
Place sweet potatoes and cold water in a large stockpot. Bring to 160ºF. Turn off heat, cover and let sit for 1 hour. Go about your other kitchen tasks while you wait. After 1 hour, heat oven to 400ºF (I use convection so you might need an extra few minutes of cooking time).

Drain potatoes, place them in a large bowl and toss with 3 tablespoons olive oil and generous pinches of salt and pepper. Place on a dark rimmed baking sheet in a single layer.

Roast for 30–35 minutes, flipping them at the halfway mark once the bottoms are browning. During the last 3–4 minutes of roasting, toss a couple handfuls of Apple Brandied Coconut Pecans to heat them through.

After roasting, remove potatoes and place in a large bowl, toss with remaining 1 tablespoon olive oil and a few extra dashes of salt and pepper.

Put the potatoes on your serving platter and drizzle with maple syrup and garnish with fresh parsley.