Ingredients

• 4 medium-sized sweet potatoes
• 2 Tablespoons olive oil
• 2 Tablespoons maple syrup or honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• salt and pepper, to taste
• 1/4 cup pecans, chopped

Instructions

Preheat the Wolf Convection Steam Oven to 400°F in Convection Steam mode.

Wash and dry the sweet potatoes. Place each sweet potato between two chopsticks or the handles of wooden spoons to prevent slicing all the way through. Slice the sweet potatoes into thin, 1/8-inch slices, making sure not to cut all the way through.

In a small bowl, mix the maple syrup, garlic, thyme, rosemary, cinnamon, ground nutmeg, olive oil, and a pinch of salt and pepper.

Place the sliced sweet potatoes on a baking dish or tray. Use a pastry brush to generously coat the potatoes with the butter mixture, ensuring it gets between the slices.

Place the sweet potatoes in oven and cook for 15 minutes. Remove the potatoes and apply more glaze. Return the potatoes to the oven for an additional 10–15 minutes.

Once done, remove the sweet potatoes from the oven and allow them to cool slightly. Optionally, drizzle with more maple syrup before serving.