Sweet Potatoes With Pecans & Parmesan

From 'Real Simple' Nov. 2010

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil, divided
• 2 1⁄2 lbs sweet potatoes, peeled and sliced into 1/4-in-thick rounds
• 1⁄2 cup parmesan cheese, grated
• 1 1⁄4 teaspoons salt, divided
• 1⁄2 teaspoon pepper, divided
• 3⁄4 cup pecans, chopped
• 1⁄4 cup light brown sugar
• 2  teaspoons fresh thyme leaves
• 1  pinch cayenne pepper

Directions

1. Heat oven to 375°F Oil a shallow 3-quart baking dish.
2. In a large bowl, toss the potatoes with the Parmesan, 2 T of the oil, 1 t salt, and 1/4 t pepper. Transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45-50 minutes.
3. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, 1 T of oil, 1/4 t salt, and 1/4 t pepper.
4. Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, and extra 10-12 minutes.