Roasted Sweet Potatoes With Cinnamon Pecan Crunch
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 118.29 ml firmly packed brown sugar, divided
- 29.58 ml orange juice
- 9.85 ml vanilla
- 7.39 ml cinnamon, divided*
- 2.46 ml salt
- 1360.77 g sweet potatoes, peeled and cut into 1-inch cubes
- 236.59 ml dried cranberries
- 59.16 ml butter, divided
- 59.14 ml flour
- 236.59 ml chopped pecans
directions
- Preheat oven to 400°F
- Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 tsp cinnamon and salt in a large bowl.
- Add sweet potatoes and cranberries, toss to coat well.
- Spoon into a 13 x 9 baking dish. Dot with 2 tbsp of butter. Cover with foil and bake for 30 minutes.
- 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.
- Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.
- Bake uncovered 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
- *The original recipe says to use Saigon cinnamon.
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RECIPE SUBMITTED BY
babygirl65
Crowley, TX
I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas.
I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.