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Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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Level: Easy

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Description

This is our favorite way to eat sweet potatoes. Even my brother who claims to hate sweet potatoes loves these!

Ingredients

  • ½ cups Firmly Packed Brown Sugar, Divided
  • 2 Tablespoons Orange Juice
  • 2 teaspoons Pure Vanilla Extract
  • 1-½ teaspoon Cinnamon, Divided
  • ½ teaspoons Salt
  • 3 pounds Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
  • 1 cup Dried Cranberries
  • 4 Tablespoons Butter, Divided
  • ¼ cups Flour
  • 1 cup Chopped Pecans

Preparation

Preheat oven to 400F.

Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and the salt in a large bowl. Add sweet potatoes and cranberries and toss to coat well. Spoon into a 13×9 inch baking dish. Dot with 2 Tablespoons of butter. Cover with foil and bake for 30 minutes.

Meanwhile, mix flour, remaining 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon in a small bowl. Cut in remaining 2 Tablespoons of butter until coarse crumbs result. Stir in pecans.

At 30 minutes, remove sweet potatoes from the oven and stir gently. Sprinkle with pecan topping and bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

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