Method

• 1.
  Preheat oven to 180°C. Wrap each sweet potato tightly in foil and place on a baking tray. Bake for 1 hour 30 minutes or until tender. Remove from foil and set aside to cool. Chill overnight.
• 2.
  The next day, preheat oven to 220°C. Line a baking tray with baking paper. Peel potatoes and place on tray.
• 3.
  Melt the butter in a saucepan over medium heat. Once foaming, add syrups, vinegar and paprika.
• 4.
  Whisk to combine, then bring to the boil. Reduce heat to medium-low and simmer for 5-6 minutes until reduced by half.
• 5.
  Using the thyme as a brush, cover the sweet potato with the glaze. Bake, brushing with the glaze every 10 minutes, for 40 minutes or until golden and sticky.
• 6.
  Place on a platter and top with roasted pecans and spring onion to serve.