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    You are in: Home / Recipes / Roasted Sweet Potatoes With Cinnamon Pecan Crunch Recipe
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    Roasted Sweet Potatoes With Cinnamon Pecan Crunch

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    babygirl65's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F
    2. 2
      Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 tsp cinnamon and salt in a large bowl.
    3. 3
      Add sweet potatoes and cranberries, toss to coat well.
    4. 4
      Spoon into a 13 x 9 baking dish. Dot with 2 tbsp of butter. Cover with foil and bake for 30 minutes.
    5. 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. 6
      Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.
    7. 7
      Bake uncovered 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
    8. 8
      *The original recipe says to use Saigon cinnamon.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Sweet Potatoes With Cinnamon Pecan Crunch

    Serving Size: 1 (226 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 368.8
     
    Calories from Fat 141
    38%
    Total Fat 15.7 g
    24%
    Saturated Fat 4.5 g
    22%
    Cholesterol 15.2 mg
    5%
    Sodium 285.8 mg
    11%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 7.3 g
    29%
    Sugars 21.8 g
    87%
    Protein 4.4 g
    8%

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