Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Name: Roasted Sweet Potatoes With Cinnamon Pecan Crunch
Prep time: 15 min
Cook time: 1 h
Total time: 15 min
Yield: 8
Ingredients: 3/4 cup firmly packed brown sugar, divided; 2 tablespoons orange juice; 2 teaspoons McCormick® All Natural Pure Vanilla Extract; 1 1/2 teaspoons McCormick® Ground Cinnamon, divided; 1 1/2 teaspoons McCormick® Ground Ginger, 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

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

15m
Cook Time:

1h
Ingredients:

11
Servings:

8
User Rating:

Ingredients

3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 1/2 teaspoons McCormick® Ground Cinnamon, divided
1 1/2 teaspoons McCormick® Ground Ginger, 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

Nutrition Information

(per serving)

Calories 439
Carbohydrates 63 g
Cholesterol 23 mg
Fiber 6 g
Protein 4 g
Sodium 257 mg
Total Fat 19 g

Key products

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

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.