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Roasted Sweet Potatoes with Cinnamon Pecan Crunch
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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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