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A pecan-pie-inspired topping brings a festive twist to classic sweet potatoes.
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick® Pure Vanilla Extract
1 1/2 teaspoons McCormick® Cinnamon, Ground , divided
1 1/2 teaspoons McCormick® Ginger, Ground , divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
(Amount per serving)
Love this recipe! So different from the sweet potatoes w/marshmallows on top we have to have every Thanksgiving for the "kids".
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I cook this every year! Its a favorite!
My daughter and I mke this every year and everybody always asks for more!!! There is never enough of it to go around. One of the best sweet potatoe recipes ever!!!
Easy to make, and great taste. Even my mother-in-law, liked it. And she never has anything nice to say. ;)
Love it!!!!!! No more marshmellows on sweet potatoes!
Love this recipe.