Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Patti Banks
ingredients
- 3/4 cup firmly packed brown sugar, divided
- 2 tsp orange juice
- 2 tsp vanilla
- 1 1/2 tsp ground cinnamon, divided
- 1 1/2 tsp ground ginger, divided
- 3 lb sweet potatoes, peeled and cut into 1 inch chunks
- 1 cup dried cranberries
- 6 TBSP butter, divided
- 1/2 cup flour
- 1/2 tsp salt
- 1 cup chopped pecans
directions
- 1
1. Preheat oven to 400 degrees
- 2
2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 tsp each of the cinnamon and ginger and salt in large bowl.
- 3
3. Add sweet potatoes; toss to coat well. Spoon into 13x9 baking pan (I line it with Reynolds Release).
- 4
4. Sprinkle evenly with dried cranberries. Dot with 2 TBSP butter.
- 5
5. Cover with foil and bake for 30 minutes.
- 6
6. Meanwhile, mix remaining 1/2 cup br. sugar, 1 tsp each cinnamon and ginger in small bowl. Cut in 4 TBSP butter with fork until crumbly. Stir in pecan pieces.
- 7
7. Remove sweet potatoes from oven and sprinkle evenly with pecan topping.
- 8
8. Bake uncovered 25 to 30 minutes or until sweet potatoes are tender and topping is lightly browned.
Source: Patti Banks
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