Preheat your oven to 400 degrees and spray a baking sheet with cooking spray. Set aside.
In a large bowl mix together the sliced sweet potatoes and 1 Tbsp Maple syrup, reserving the rest of later. Make sure to REALLY rub the maple syrup into the potatoes, and get them nice and coated.
Place the sweet potatoes onto the prepared pan, spray the tops lightly with cooking spray and sprinkle with salt.
In a small baking dish, toss together the chopped pecans and the remaining 1/2 Tbsp of Maple syrup, making sure to evenly coat them. Spread them out in the same dish, in a one flat layer.
Place both the potatoes and the pecans into the oven and cook for 10 minutes. At this point, check on the pecans to make sure they aren't burned - you want them nice and golden brown.
Flip the potatoes and cook for an additional 10-15 minutes, until they are just fork tender and the outsides are golden. If the pecans aren't done by the time you flip the potatoes, give them a stir and watch them closely, checking every few minutes at this point, as they can burn quickly.
While the pecans and potatoes cook, unwrap the wedges of The Laughing Cow and place into a medium bowl. With an electric hand mixer, beat the cheese until smooth.
Spoon the whipped cheese on the center of each roasted potato slice and sprinkle on the toasted pecans.
Drizzle each slice with Maple syrup and DEVOUR.