Ingredients:
3 medium sweet potatoes, cut into 3/4-inch coins
2 tablespoons olive oil
Salt and pepper
1/2 cup chopped raw pistachios (or any nut)
3 tablespoons salted butter
Pinch crushed red pepper
2 tablespoons maple syrup or honey
Grated Pecorino Romano cheese
Minced chives
Squeeze of lime or lemon
Directions:
Preheat the oven to 450°F. On a sheet pan, toss the sweet potatoes with olive oil, salt, and pepper. Roast for about 25 minutes, until golden and tender.
Meanwhile, in a saucepan combine the pistachios, butter, and crushed red pepper over medium-high heat. Cook until the butter begins to brown, 3 to 4 minutes, then remove from the heat and stir in the maple syrup.
Transfer the roasted sweet potatoes to a platter and top with pistachios, grated Pecorino, chives, and a squeeze of lime, then serve.