INGREDIENTS
3
large sweet potatoes, peeled and sliced into ¼-inch thick rounds
1 cup
pecan halves (I used Diamond of California Pecans)
12 tbsp
butter, melted
1/2 cup
brown sugar
1/2 cup
white sugar
1 1/4 tsp
cinnamon
1/2 tsp
nutmeg
1 tsp
salt, or to taste