1. Prepare the sweet potatoes: Preheat one Frigidaire Gallery® Double Wall Oven to 400°F. 2. In a 3-quart shallow casserole dish, toss the sweet potatoes with the oil, salt, and pepper. Spread evenly and roast until almost tender, about 30 minutes. 3. In a small bowl, stir together the orange zest and juice and maple syrup. Stir into the sweet potatoes. Return to the oven and roast until the sweet potatoes are tender and the liquid thickened, about 25 minutes. 4. Meanwhile, prepare the pecans: Preheat the other Frigidaire Gallery® Double Wall Oven to 350°F. On a parchment paper-lined rimmed baking sheet, toss the pecans, syrup, vinegar, rosemary, salt and pepper until evenly coated. Spread in a single layer on the prepared pan. 5. Bake, stirring once, until toasted and glazed, 15 to 18 minutes. Let cool on the pan on a wire rack, stirring occasionally, until completely cool and crisp. 6. Mash the hot sweet potatoes with the pan juices to your desired consistency. Spread evenly in the pan. Coarsely chop the pecans and sprinkle on top just before serving the dish hot or warm.
Weeknight Tips: - The pecans can be stored in an airtight container at room temperature for up to 1 week. They may not last that long though because they're an irresistible snack! They're also delicious sprinkled on salads, soups, or stews. -Swap thyme leaves for the rosemary for a more subtle herb flavor. -The sweet potatoes can be refrigerated in an airtight container for up to 3 days; reheat in Frigidaire's Gallery® Double Wall Oven before serving. -Forget the mashing step if you want tasty chunks of sweet potato. They're great as a side dish to any meal. As an added bonus, the chunks can be made ahead like the mash. -For a hit of fall flavors, toss a dash of cinnamon, nutmeg, pumpkin pie spice, or apple pie spice into the sweet potatoes.