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. For a fall dessert with a Southern twist that...
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15m
PREP TIME
1hr
COOK TIME
439
CALORIES
11
INGREDIENTS
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. For a fall dessert with a Southern twist that...
Read More
Read Less
15m
PREP TIME
1hr
COOK TIME
439
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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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