Roasted Sweet Potatoes With Cinnamon Pecan Crunch
Ready In: 1 hr 15 mins
Serves: 8
Ingredients
- 1⁄2 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons pure vanilla extract
- 1 1⁄2 teaspoons cinnamon, divided
- 1⁄2 teaspoon salt
- 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 cup dried cranberries
- 4 tablespoons butter, divided
- 1⁄4 cup flour
- 1 cup chopped pecans
Directions
- Preheat oven to 400°F
- Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
- Add sweet potatoes and cranberries; toss to coat well.
- Spoon into 13x9-inch baking dish.
- Dot with 2 tablespoons of the butter.
- Cover with foil.
- Bake 30 minutes.
- Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
- Cut in remaining 2 tablespoons 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.
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