Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel and cut sweet potatoes into ½” rounds.

In a medium saucepan, combine pecans, maple syrup, kosher salt, ground cinnamon, and cayenne pepper. Cook over medium heat for 4-5 minutes, then spread onto the prepared baking sheet and let cool.

In a large bowl, toss sweet potatoes and shallots with olive oil and sprinkle with remaining salt. Spread on the baking sheet in a single layer.

Roast for approximately 15 minutes until almost tender with slight caramelization appearing.

Melt butter in a small saucepan, then stir in maple syrup and ground cinnamon. Brush the mixture over the sweet potatoes.

Return to oven and roast for an additional 10 minutes until golden brown and fully tender.

Remove from oven and let sit briefly. Top with cooled pecan praline and optional zest just before serving.