Preheat your oven to 400ºF. Peel the sweet potatoes and cut them into 3/4 inch cubes. Place all the cubed sweet potatoes evenly in a large casserole dish, making sure they are spread in a single layer for even roasting.

In a small bowl, combine the butter, brown sugar, maple syrup, cinnamon, ground cloves, and salt. Microwave the mixture for about 30 seconds, or until the butter has melted. Stir everything together until well combined. Pour this sweet glaze over the cubed sweet potatoes in the casserole dish and toss to coat all the pieces evenly. I like to use a high-quality butter like Kerrygold for extra richness.

Place the casserole dish with the glazed sweet potatoes into the preheated oven and roast for 20 minutes. Meanwhile, roughly chop the pecans so they’ll be ready. Chopping the pecans just before using helps keep their flavor and crunch fresh.

After the sweet potatoes have roasted for 20 minutes, remove the casserole from the oven and add the chopped pecans on top. Stir everything together gently so the pecans get coated and distributed. Return the casserole to the oven and roast for an additional 15-20 minutes, or until the sweet potatoes are tender and the glaze has thickened to a sticky, candy-like coating.

Once the sweet potatoes are very soft and the glaze is sticky, remove the casserole from the oven and serve hot. For a little extra flair, I occasionally sprinkle a tiny pinch of cinnamon on top before serving.