Directions
Preheat oven to 350°F. If you haven’t already, wash and pat dry the sweet potatoes. Use a mandolin or a very sharp knife to slice the sweet potatoes into
1⁄8-inch rounds and add them to a large mixing bowl.

In a separate bowl or mixing cup, combine the olive oil, honey, minced garlic, oregano, sage, thyme, sea salt and pepper. Drizzle the olive oil mixture over the sweet potato rounds and toss well to ensure each sweet potato is coated in oil. Use your hands to arrange the sweet potatoes into a large spiral inside an oven safe skillet (I used a 9-inch cast iron skillet which is perfect for the number of rounds). Drizzle any remaining oil over the sweet potatoes and cover with aluminum foil.

Bake the dish covered in the oven for 50 minutes. Then, remove the foil and let the dish bake for another 15 minutes uncovered. Broil at the very end for about a minute to get those extra crispy edges. Pull the skillet out and top with grated cheese, chopped pecans and finish with a hot honey drizzle. Serve warm.