Instructions
- Preheat your oven to 300° F. Once preheated, toast chopped pecans for about 10-15 minutes, until lightly browned. Let cool.
- While toasting, slice sweet potatoes into 1/4-1/2 inch rounds. Discard ends.
- In a large mixing bowl, whisk together the butter, brown sugar, yogurt, and salt. Put potatoes in the bowl and toss until fully coated. Place potatoes in a circular pattern in a 12-inch cast iron skillet, (or a 9x13 baking dish in 2-3 rows). Start with the larger pieces, tilted up towards the top of the pan. Overlap the potatoes about halfway on one another, starting around the outside and working to the center. Drizzle remaining sauce from the bowl over the potatoes. Increase oven temperature to 400° F. Once heated, cover with foil and bake for 40 minutes.
- While baking, mix together the oats, oat flour, brown sugar, and salt in a small mixing bowl. Mix in the butter with a fork or your fingers until well combined. Once the pecans have cooled, mix in 3/4 cup to this mixture. Cover and refrigerate for 20-30 minutes.
- Whisk together the yogurt sauce. Cover and refrigerate until ready to serve.
- Uncover the sweet potatoes and test with a fork to make sure they are tender. (If not, bake 5-10 minutes longer.) Reduce oven to 350° F. Sprinkle the chilled oat mixture all over the sweet potatoes and bake uncovered for 10-12 minutes, until lightly golden.
- Remove from the oven. Let cool for 5 minutes, then drizzle with yogurt sauce and remaining toasted pecans. Or, serve with sauce and pecans for guests to top as desired.
