Roasted Sweet Potatoes with Cinnamon Pecan Crunch
(from go panthers’s recipe box)
Change up your typical mashed sweet potatoes with this colorful, easy side dish. The robust flavor of Saigon cinnamon makes this recipe tastes as good as it looks!
Source: McCormick
Prep time: 15 minutes
Cook time: 60 minutes
Serves 8 people
Categories: Thanksgiving
Ingredients
- 1/2 cup firmly packed brown sugar, divided2 tablespoons orange juice2 teaspoons McCormick® Pure Vanilla Extract1 1/2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon, divided1/2 teaspoon salt3 pounds sweet potatoes, peeled and cut into 1-inch chunks1 cup
Directions
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rections:1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13×9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. 2. 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. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.