Preheat the oven to 350 degrees. Peel the sweet potatoes and slice into 1-inch thick rounds. Place in a large mixing bowl. In a small bowl, whisk together the This Little Goat went to Hong Kong sauce and butter. Pour about 2/3 of the sauce over the potatoes, tossing to combine. Reserve remaining sauce. Place sweet potatoes in a single layer on a parchment-lined baking sheet. Roast until just fork tender, flipping once halfway through, about 30-35 minutes total. Meanwhile, as your potatoes roast, make your spiced pecans: Toast pecans in a small saucepan over low heat. Pour over about 2 Tbsp of the reserved Hong Kong/butter mixture and the sugar. Cook, stirring constantly, until the sugar has melted to glaze the nuts, about 2-3 minutes. Remove to a sheet tray to cool completely. Once cool, break up into chunks. Whisk remaining 2 Tbsp Hong Kong sauce into the Greek yogurt. Season to taste with salt. Transfer sauce to a small zip-top bag (this will act as a disposable squeeze bottle once you snip off the bottom corner). Transfer roasted sweet potatoes to a large serving platter. Snip one bottom corner off of your zip-top bag and drizzle Hong Kong-spiced yogurt over your potatoes. Top with candied pecans and torn parsley leaves. Serve warm or at room temperature.