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Ingredients
- 1/4 c. all-purpose flour
- 3 Tbsp. packed light brown sugar
- 1/2 tsp. ground cinnamon
- 2/3 c. pecans, coarsely chopped
Method
- Preheat oven to 325°.
- Lightly grease a shallow 1 1/2-quart baking dish or casserole dish.
- Cook potatoes in water to cover 20 to 30 minutes or until firm and tender.
- Drain and cool under cold water.
- Slice in 1/2-inch thick rounds.
- In prepared dish, arrange rounds in concentric circles, overlapping slices slightly.
