Roasted Sweet Potatoes with Cinnamon Pecan Crunch

A pecan-pie-inspired topping brings a festive twist to classic sweet potatoes.

Ingredients
Serves: Makes 8 servings.
Directions
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • 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.

Nutrition information

(Amount per serving)

  • 439Calories: 439Cholesterol: 23mg
  • Sodium: 257mgProtein: 4g
  • Total Fat: 19gFiber: 6g
  • Carbohydrate: 63g
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