Heat oven to 450 degrees.

Place the olive oil, salt and red pepper flakes into a large bowl. Stir.

Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes.

Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted.

Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside.

Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon.

Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm.