Roasted Sweet Potatoes With Cinnamon Pecan Crunch |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe from McCormicks spices. I will be making this for Thanksgiving this year. If you try it, let me know what you think or if and how it needs to be tweaked! Ingredients:
1/2 cup firmly packed brown sugar, divided |
2 tablespoons orange juice |
2 teaspoons vanilla |
1 1/2 teaspoons cinnamon, divided |
1/2 teaspoon salt |
3 lbs sweet potatoes, peeled and cut into 1-inch cubes |
1 cup dried cranberries |
4 tablespoons butter, divided |
1/4 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 tsp cinnamon and salt in a large bowl.
3. Add sweet potatoes and cranberries, toss to coat well.
4. Spoon into a 13 x 9 baking dish. Dot with 2 tbsp of butter. Cover with foil and bake for 30 minutes.
5. Meanwhile, mix flour, remaining 1/4 cup of brown sugar and 1/2 tsp cinnamon in a small bowl. Cut in remaining 2 tbsp of butter with a fork until coarse crumbs form. Stir in pecans.
6. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.
7. Bake uncovered 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
8. *The original recipe says to use Saigon cinnamon.
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