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Roasted Sweet Potatoes with Cinnamon Pecan Crunch Recipe

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This recipe for Roasted Sweet Potatoes with Cinnamon Pecan Crunch is from Compton Jr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. firmly packed light brown sugar, divided
2 T. orange juice
2 tsp. vanilla extract
1-1/2 tsp. ground cinnamon, divided
1-1/2 tsp. ground ginger, divided
1/2 tsp. salt
3 lbs. sweet potatoes, peeled and cut into 1 inch chunks
1 cup dried cranberries
6 T. butter, cut up, divided
1/2 c. flour
1 c. chopped pecans
Directions:
Directions:
Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

 

 

 

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