Roasted Sweet Potatoes with Cinnamon Pecan Crunch

(from Cindy’s recipe box)

Source: McCormick (from RecipeThing user go panthers)

Prep time: 15 minutes
Cook time: 60 minutes
Serves 8 people

Categories: Thanksgiving

Ingredients

  • 1/2 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons Vanilla Extract
  • 1 1/2 teaspoons Cinnamon, divided
  • 1/2 teaspoon salt
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup dried cranberries
  • pecans

Directions

  1. Preheat oven to 400°F.

  2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.

  3. Add sweet potatoes and cranberries; toss to coat well.

  4. Dot with 2 tablespoons of the butter.

  5. Spoon into 13×9-inch baking dish.

  6. Cover with foil and bake 30 minutes.

  7. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans.

  8. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.

  9. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

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