Bring a large pot of lightly salted
water to a boil (or use water from
cooking green beans, below). Add
sweet potatoes, return to a boil and
cook for 8 minutes. Drain.
Melt butter in a large nonstick skillet
over medium heat. Add honey,
cinnamon and cayenne. Stir in sweet
potatoes and season with salt and
pepper. Cook, stirring to coat, for
2 minutes. Remove to a platter or bowl
and top with toasted pecans.