Method

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Wash and peel the sweet potatoes, then slice into ¼-inch-thick rounds.
3. Place the slices in a large microwave-safe dish with 2-3 Tbsp of water. Cover with a microwave-safe lid, leaving a small vent.
4. Place the slices in a covered microwave-safe dish with 2–3 Tbsp water. Microwave in 2-3 batches, approximately 6-9 minutes per batch, stirring halfway through. They should be fork-tender, with just a little resistance in the center, still holding their shape. Don’t let them become mushy. Drain thoroughly.
5. In a saucepan over medium heat, melt ¾ cup butter with ¾ cup brown sugar, 1½ tsp cinnamon, 1½ tsp ginger, and ¾ tsp salt. Stir until smooth and bubbling.
6. Arrange the drained sweet potatoes in the 9×13 dish, overlapping as necessary. Pour the warm glaze evenly over them and gently toss to coat.
7. Melt ¼ cup butter and combine with the remaining ¾ cup brown sugar, 4½ Tbsp almond flour, and 1½ cups pecans. Mix until the pecans are coated and the topping forms a crumbly mixture. Sprinkle evenly over the potatoes.
8. Bake uncovered at 350°F for 25-30 minutes, until the glaze bubbles throughout and the pecans are lightly toasted. Since the pan will be fuller and sharing the oven with stuffing, start checking at 25 minutes.
9. Remove from the oven and let rest 5-10 minutes. The buttery brown sugar glaze will thicken slightly as it cools.