BUTTER PECAN CRUNCH SWEET POTATOES

1. Scrub the sweet potatoes well. Air fry or bake at 350°F for 25–30 minutes, or until soft enough to slice easily. Timing will depend on their size.
2. Cut each potato in half lengthwise. Score the flesh in a diamond pattern without cutting through the skin. Those cuts give the buttery topping somewhere to go!
3. Place the halves flesh side up on a baking tray. Roast on your preheated Traeger at 275°F for 1 hour.
4. Mix the brown sugar, pecans, cinnamon, salt, and melted butter. Spoon generously over all four halves, gently pressing some into the scored cuts.
5. Continue roasting for at least 1 more hour, until the sweet potatoes are completely tender and the topping is beautifully caramelized.