1 pound sweet potatoes, peeled and medium dice
2 tablespoons butter, melted
1/3 cup pecans, halved lengthwise
2 slices bacon, medium dice
1/2 cup mayonnaise
¼ cup finely chopped green onion
1 tablespoon maple syrup
1⁄8 teaspoon salt
1⁄4 teaspoon pepper
Preheat oven to 350°F. In a large mixing bowl, toss potatoes with the melted butter. Spread in a single layer on a baking sheet. Roast potatoes until tender – approximately 10-15 minutes. Do not overcook them. They should still be firm.
While potatoes are in the oven, place pecans on a baking sheet and toast in the same until lightly browned and aromatic – approximately 5 minutes. Remove potatoes and pecans from the oven.
Cook bacon in a medium skillet over medium heat until crispy – approximately 5 minutes. Remove bacon from the skillet. Drain on a paper towel and reserve.
In a large mixing bowl, whisk together mayonnaise, green onion, maple syrup, salt, and pepper. Add potatoes, pecans, and bacon. Toss to combine. Chill for at least 4 hours or overnight before serving.