Preheat your oven to 425ºF (220ºC) and line a large baking sheet with parchment paper.

In a small saucepan, combine pecans, 1/4 cup maple syrup, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and cayenne pepper. Cook over medium heat for about 4-5 minutes, stirring until bubbly and fragrant.

Spread the praline mixture onto the prepared parchment and let it cool completely.

While the praline cools, peel and slice the sweet potatoes and quarter the shallots. Toss with olive oil and 1/2 teaspoon kosher salt in a large bowl.

Spread sweet potato mixture on the other half of the baking sheet.

Roast sweet potatoes and shallots for about 15 minutes until almost tender.

Meanwhile, melt 2 tablespoons of unsalted butter in a saucepan and stir in the remaining maple syrup and ground cinnamon until combined.

Brush half of the maple butter glaze over the roasted sweet potatoes, turn them, and brush with the remaining glaze. Return to the oven for an additional 10 minutes.

Transfer the caramelized sweet potatoes to a serving platter and crumble the cooled pecan praline over the top.