Preheat oven to 400*
Cut sweet potatoes in half lengthwise. Toss with olive oil, westborn seasoning, salt & pepper. Roast on parchment lined sheet tray for 18-25 minutes.
Saute pecans, cinnamon, salt & pepper over medium heat for 2 minutes. Add preserves and saute an additional 1 minute.
Turn off the heat and add fresh thyme.
Pour over roasted sweet potatoes before serving. Garnish with fresh thyme.