Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Change your typical mashed sweet potatoes with this colorful, easy side dish. Saigon cinnamon is the best choice for this dish but, of course, any cinnamon will work well.

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
  3. Add sweet potatoes and cranberries; toss to coat well.
  4. Spoon into 13x9-inch baking dish.
  5. Dot with 2 tablespoons of the butter.
  6. Cover with foil.
  7. Bake 30 minutes.
  8. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
  9. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
  10. Stir in pecans.
  11. Remove sweet potatoes from oven and stir gently.
  12. Sprinkle with pecan topping.
  13. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.


Most Helpful

This is a delicious recipe for sweet potatoes. I made them for Thanksgiving. Everyone raved about them, and I'll be making them again for Christmas! Thanks for a great recipe.

icanhavefun December 19, 2015

This is a truly satisfying side dish, & one I'll make again & again, I'm sure, since I do love those sweet potatoes! Almost forgot to say that, as I usually DON'T do, I didn't peel the potatoes, because I happen to like the skins (very nutritious, too)I have to agree with you about the Saigon cinnamon, too ~ Absolutely wonderful, & since purchasing a large bottle of it early in the year, I'm definitely hooked on it & wouldn't buy another kind ever again! I also took a tip from another reviewer & used hazel nuts & will admit that they do add a nice touch to the whole thing! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike December 22, 2010

Great side dish. Unususal without being ove the top. It was pretty and colorful. It would be good as a side dish any time of the year. Thanks for a great recipe!

SteelerSue November 28, 2008

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