1Cut ends off and peel sweet potatoes. Cut in half lenghtwise, and into large cubes. However you cut your potato, try to get all in the same size so they will cook evenly.
Place pecans in food processor and pulse till very fine.
NOTE: These can also be made using thin potato rounds.
2Pour olive oil or melted butter in mixing bowl. Add salt, pepper, cinnamon, nutmeg and brown sugar, Mix together wll. Add potatoes and mix by hand to ensure they are completely coated. Sprinkle on panko and pecans, and mix again. Grease cookie sheet with olive oil. Pour potatoes onto sheet, spread out so they are not bunched together. Scoop up any pecans not stuck to potatoes and place ontop.