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Roasted Sweet Potatoes with Cinnamon Pecan Crunch
salads sides

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Learn how to roast sweet potatoes with this delicious holiday recipe. The pecan-pie-inspired topping brings a festive twist to classic sweet potatoes — perfect for an easy weeknight meal or your next Holiday gathering.
  • 15m

    prep time

  • 1h

    Cook Time

  • 439

    Calories

  • 11

    Ingredients

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Ingredients

8

Servings

Instructions

  • 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 (per Serving)

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