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1
Prick the sweet potatoes with a fork 4 or 5 times each. Microwave at high power for 10 to 15 minutes, until partially cooked (slightly softened but not cooked through). The time will depend on the size of the potatoes; check them often by squeezing them slightly during the cooking. Remove them from the microwave individually as they are done and set aside to cool.
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2
Meanwhile, combine the pecans, brown sugar, cane sugar, cinnamon, nutmeg, allspice, salt, and 3 tablespoons of the nut oil in a large bowl and, with a rubber spatula, fold together until well mixed and the nuts are thoroughly coated with spices and oil.
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3
In a 12-inch skillet, heat the remaining 2 tablespoons oil over medium high-heat until it begins to shimmer. Add the nut mixture and cook, stirring frequently for 7 to 8 minutes, until the sugar dissolves. Set aside.
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4
When the potatoes are cool enough to handle, slice in 1/2-inch rounds.
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5
Heat the oil and butter in a 12-inch skillet set over medium heat, until the oil shimmers and the butter has melted. Tilt the pan to coat, place the sweet potato rounds into it in a single layer, cook for 21/2 to 3 minutes, and turn the rounds over. Continue to cook for 21/2 to 3 minutes, until the potatoes are lightly browned and cooked through. Transfer to a serving platter and top with the glazed pecans.
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6
Note: Nutmeg is available ground, but if you buy the whole nutmeg, and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.
