1. Thinly slice the sweet potatoes (they should be about 1/8-inch) using a mandolin or very sharp knife then place into a large bowl. 

2. Combine the butter, sugar, five-spice powder, salt, and black pepper in a small saucepan and stir over medium heat until the butter is melted.

3. Pour the butter mixture over the sweet potatoes and gently toss to evenly coat the slices. 

4. Arrange the sweet potatoes in a single layer in a three-quart casserole dish or a large cast iron skillet, overlapping if necessary to fit all the potatoes. Pour any butter and spice that has accumulated in the bowl over the potatoes. 

5. Place in a cold oven and set temperature to 425°F. Roast the potatoes for 40-45 minutes total, including the “preheat” time, until they are fork tender and the edges are starting to brown. 

6. Five minutes prior to removing from the oven, sprinkle the pecans and fresh thyme over the potatoes. If making in advance, allow it to cool completely then refrigerate, bringing it back up to temp in a warm oven, adding the pecans and thyme when ready to serve.

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