Miraculously, this recipe manages to satisfy both camps. A pepper-infused, buttery maple glaze coats fat wedges of sweet potato and petals of caramelized shallot. These are then showered with cayenne- and lime-flecked candied pecans, which could also live happily on a cheese or grazing board. This dish is all but guaranteed to get at least one person to ask for the recipe. It’s also easy to replicate for a weeknight dinner. Shopping tip: Look for long, skinny sweet potatoes so the wedges aren’t too thick.
