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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.
Is that all purpose flour?
Breana Lea | November 25, 2015 |
Love this recipe.
Carla | December 07, 2013 |
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.
Karyl Griffin | December 12, 2015 |
Everyone loved the recipe - nice change from the sweet potato souffle I usually make for Thanksgiving
linda | November 29, 2013 |
This has become the new family favorite
Kathy | November 25, 2015 |
Love this recipe! So different from the sweet potatoes w/marshmallows on top we have to have every Thanksgiving for the "kids".
Sharon | November 21, 2013 |
I cook this every year! Its a favorite!
Carmen | November 27, 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!!!
Mary E. | November 14, 2014 |
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.
kathleen | November 27, 2015 |
Easy to make, and great taste. Even my mother-in-law, liked it. And she never has anything nice to say. ;)
beth | December 21, 2013 |
Love it!!!!!! No more marshmellows on sweet potatoes!
Tamara | December 07, 2013 |
I've used this recipe for years then lost it when I moved! I've been up all night looking on line for it! Yea! Now I'm sharing with all my fb friends and family! They been asking me all week for it!
Ramona Estrada | November 23, 2016 |
Do the sweet potatoes need to be pre-cooked (boiled or roasted) and peeled before mixing w/ other ingredients?
Judy Altschuler | December 20, 2015 |
A bit on the sweet side but an easy fix and a hit with everyone. Definitely will make it again and not just for holidays.
gale | December 01, 2016 |
Can this be cooked in a crock pot?
Diana | November 05, 2015 |
Sorry, Diana, it won't work well in a slow cooker. In the oven is best. ~Leslie
Moderator | June 23, 2017 |
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...
judith | March 28, 2016 |