Maple Pecan Sweet Potatoes

Preheat oven to 425ºF (220ºC).

Peel sweet potatoes and dice into cubes about 1-inch size. Place in a small baking dish (I used 10×7 inch).

In a small bowl, whisk maple syrup, coconut milk, orange juice, minced ginger, cinnamon, ground cloves and salt. Add sauce to sweet potatoes and toss so potatoes are covered. Sprinkle the top with orange zest and chopped pecans.

Cover dish and place in the oven. Bake for 40 minutes, then uncover dish for the last 5 minutes to toast pecans. Potatoes are done when they can easily be pierced with a fork.