Ingredients
1 cup (2 sticks) unsalted butter, melted, divided, plus more for baking dish
4 large sweet potatoes, sliced into 1/4-inch coins
1/2 cup plus 4 tablespoons packed light brown sugar, divided
Kosher salt
1 cup all-purpose flour, spooned and leveled
1/2 cup chopped toasted pecans
1 Tbsp finely chopped rosemary
Directions
- Preheat oven to 375 degrees. Lightly butter a 9×13-inch baking dish
- Arrange half the sweet potatoes in one layer, overlapping as necessary, in prepared baking dish
- Top with 1/4 cup melted butter and 2 tablespoons sugar
- Season with salt
- Repeat with a second layer of sweet potatoes, butter, sugar, and salt
- Combine flour, pecans, rosemary, 1/2 teaspoon salt, remaining 1/2 cup butter, and remaining 1/2 cup sugar in a bowl
- Stir with a fork until clumps form
- Sprinkle on top of potatoes
- Bake until potatoes are soft when pierced with a knife, 55 to 65 minutes, covering with foil the last 10 minutes, if necessary to prevent over-browning. Serve warm.
SOURCE: countryliving.com
