1. Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
2. Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.
Make Ahead: The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving.
Notes: Per Serving: Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm