Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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

Serves: Makes 8 servings.
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

Ratings & Reviews: 14

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  • Sharon on 11/21/2013

    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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  • Karyl G. on 12/12/2015

    I needed a recipe for sweet potatoes since there is finally another person in the family that likes them - but my normal steamed with butter seemed a little boring to him. Thank you for the alternative to marshmallow topped gunk I lived through as a child.

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  • kathleen on 11/27/2015

    I must say - this was a perfect recipe for sweet potatoes! Everyone loved it for Thanksgiving! I used almond flour instead to make it gluten free since some in my family get really sick with wheat. I also used less ginger - thought it might be overpowering.

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  • Kathy on 11/25/2015

    This has become the new family favorite

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  • Breana L. on 11/25/2015

    Is that all purpose flour?

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  • Carmen on 11/27/2014

    I cook this every year! Its a favorite!

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  • Mary E. on 11/14/2014

    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!!!

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  • beth on 12/21/2013

    Easy to make, and great taste. Even my mother-in-law, liked it. And she never has anything nice to say. ;)

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  • Tamara on 12/07/2013

    Love it!!!!!! No more marshmellows on sweet potatoes!

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  • Carla on 12/07/2013

    Love this recipe.

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  • linda on 11/29/2013

    Everyone loved the recipe - nice change from the sweet potato souffle I usually make for Thanksgiving

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  • Judy A. on 12/20/2015

    Do the sweet potatoes need to be pre-cooked (boiled or roasted) and peeled before mixing w/ other ingredients?

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  • Diana on 11/05/2015

    Can this be cooked in a crock pot?

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  • judith on 03/28/2016

    I would have made this with yams. I made this for Easter and was terrible... waaay too sweet. 1/2 the amount of sugar could have been used in this recipe. I had to keep adding orange juice to it as it started to burn.. I finally added some fresh tangerines to improve the flavor.. Very mushy and I won't be making it again...

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