Note
1: Preheat your conventional oven to 190˚C (375˚F).
Thoroughly coat the sweet potatoes with oil and season with salt.

2: Roast potatoes in the oven until they’re easily pierced with the tines of a fork (or a cake tester), but not mushy (about 35 minutes).
Remove from the oven and let cool.
3: Add maple syrup, cinnamon, peppercorns, harissa and Aleppo pepper in a small saucepan and bring to a simmer; hold there for 3 minutes, then turn off the heat.

4: Fire up your Ooni oven.
Aim for 345˚C (650˚F) on the center of the stone baking board inside. (You can check the temperature inside quickly and easily using an infrared thermometer. )
5: Slice the sweet potatoes into shingles about a quarter inch thick.

6: Layer sweet potatoes in a baking dish, overlapping the shingles.
Use a pastry brush to glaze them with maple syrup, then sprinkle with sea salt to taste.

7: Place in your Ooni oven and cook until the sweet potatoes are caramelised on top, about 5 minutes.

8: Remove from the oven and sprinkle with chopped pecans.
Serve and enjoy!

