Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Roasted Sweet Potatoes With Cinnamon Pecan Crunch
4.5 from 2 ratings
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This recipe uses the fall superfood, sweet potatoes, and adds an extra crunchy twist to this delicious holiday recipe. Perfect for a simple weeknight dinner or during your next holiday gathering.Recipe courtesy of McCormick 
Prep Time
15
minutes
Cook Time
60
minutes
Servings
8
servings
Roasted Sweet Potatoes With Cinnamon Pecan Crunch
Total time: 1.23 hours
Ingredients
  • 3/4 cup firmly packed brown sugar, divided
  • 2 tablespoon orange juice
  • 2 teaspoon mccormick® all natural pure vanilla extract
  • 1 1/2 teaspoon mccormick® ground cinnamon, divided
  • 1 1/2 teaspoon mccormick® ground ginger, divided
  • 1/2 teaspoon salt
  • 3 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup dried cranberries
  • 6 tablespoon butter, cut up, divided
  • 1/2 cup flour
  • 1 cup chopped pecans
Directions
  1. Preheat oven to 400°F.
  2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in a large bowl.
  3. Add sweet potatoes; toss to coat well.
  4. Spoon into 13x9-inch baking dish.
  5. Sprinkle evenly with cranberries.
  6. Dot with 2 tablespoons of the butter.
  7. Cover with foil.
  8. Bake 30 minutes.
  9. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in a medium bowl.
  10. Cut in the remaining 4 tablespoons butter with a fork until coarse crumbs form.
  11. Stir in pecans.
  12. Remove sweet potatoes from oven and stir gently.
  13. Sprinkle evenly with pecan topping.
  14. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
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