Sweet Potatoes With Pecans & Parmesan

• 3 tablespoons olive oil, divided
• 2 12 lbs sweet potatoes, peeled and sliced into 1/4-in-thick rounds
• 12 cup parmesan cheese, grated
• 1 14 teaspoons salt, divided
• 12 teaspoon pepper, divided
• 34 cup pecans, chopped
• 14 cup light brown sugar
• 2 teaspoons fresh thyme leaves
• 1 pinch cayenne pepper

1. Heat oven to 375F 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.
3. Transfer to the prepared baking dish.
4. Cover tightly with foil and bake until tender, 45-50 minutes.
5. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, 1 T of oil, 1/4 t salt, and 1/4 t pepper.
6. 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.

olive oil, sweet potatoes, parmesan cheese, salt, pepper, pecans, light brown sugar, thyme, cayenne pepper

Taken from www.food.com/recipe/sweet-potatoes-with-pecans-parmesan-440672 (may not work)