Roasted Sweet Potato Casserole Reciepe

A cozy fall favorite with a buttery crunch and irresistible aroma of rosemary and pecans.

When the weather cools and comfort food calls, this simple four-step sweet potato casserole is your go-to. The rich flavor of roasted sweet potatoes pairs beautifully with a crisp, nutty topping that comes together in minutes. It’s the perfect side dish for a holiday table—or any chilly evening.

 Ingredients

• 2 sticks unsalted butter, divided

• 4 large sweet potatoes, sliced into ¼-inch coins

• 4 tablespoons packed light brown sugar, divided

• Kosher salt, to taste

• 1 cup all-purpose flour, spooned and leveled

• ½ cup chopped toasted pecans

• 1 tablespoon finely chopped fresh rosemary

Directions

Step 1: Prep the pan & potatoes
Preheat the oven to 375°F. Lightly butter a 9×13-inch baking dish. Arrange half the sweet potatoes in one overlapping layer.

Step 2: Season the layers
Drizzle with ¼ cup melted butter and sprinkle with 2 tablespoons brown sugar and a pinch of salt.
Repeat with the remaining potatoes, butter, sugar, and salt.

Step 3: Mix the topping
In a bowl, combine flour, pecans, rosemary, ½ teaspoon salt, the remaining ½ cup butter (melted), and remaining sugar.
Stir with a fork until clumps form. Sprinkle evenly over the potatoes.

Step 4: Bake to perfection
Bake for 55–65 minutes, until the potatoes are soft when pierced with a knife. Cover loosely with foil for the last 10 minutes to prevent over-browning.

Serve warm and enjoy the taste of fall!