Instructions

Preheat oven to 200 C or 180 C fan-forced. Grease a 5 cup oven-proof baking dish (16cm x 26cm x 5cm).
Melt butter in a large frying pan over medium-high heat. Cook onion and thyme, stirring, for 5 minutes. Reduce heat to medium and cook, stirring, for 5 minutes or until softened (but not coloured). Stir through garlic and nutmeg and cook for 1 minute or until fragrant. Season.
Arrange sweet potato in prepared dish, in flat layers, interspersing with onion mixture and half of gruyere. Press down. Pour over Massel Liquid Stock Vegetable Style. Cover with foil and bake for 1 hour. Remove foil and bake for another 15 minutes or until golden and tender.
Meanwhile, line a plate with baking paper. Heat a medium frying pan over medium heat. Add pecans, maple syrup and extra butter and cook, stirring, for 2-3 minutes or until toasted and caramelised. Transfer to prepared plate and set aside to cool.
Switch oven to grill. Combine mozzarella and remaining gruyere. Sprinkle cheese over bake and cook under grill for 5 minutes or until golden.
Serve sweet potato bake sprinkled with glazed pecans.