side dishes

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

A pecan-pie-inspired topping brings a festive twist to classic sweet potatoes.
15 min
PREP TIME
1h
COOK TIME
480
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 3/4 cup (175 mililiter) firmly packed brown sugar , divided
  • 2 tablespoon (30 mililiter) orange juice
  • 2 teaspoon (10 mililiter) Pure Vanilla Extract
  • 1 1/2 teaspoon (7 mililiter) Ground Cinnamon , divided
  • 1 1/2 teaspoon (7 mililiter) Ginger, Ground , divided
  • 1/2 teaspoon (2 mililiter) Sea Salt Grinder
  • 3 pounds (1.5 kilograms) sweet potatoes , peeled and cut into 1-inch (2.5 cm) chunks
  • 1 cup (250 mililiter) dried cranberries
  • 6 tablespoon (90 mililiter) butter , cubed, divided
  • 1/2 cup (125 mililiter) all-purpose flour
  • 1 cup (250 mililiter) chopped pecans

Preparation

  • 1 Preheat oven to 400°F (200°C). Mix ¼ cup (60 mL) of the brown sugar, orange juice, vanilla, ½ tsp (2 mL) each of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch (33x23 cm) baking dish. Sprinkle evenly with cranberries. Dot with 2 tbsp (30 mL) of the butter. Cover with foil. Bake 30 minutes.
  • 2 Meanwhile, mix flour, remaining ½ cup (125 mL) brown sugar and remaining 1 tsp (5 mL) each cinnamon and ginger in a medium bowl. Cut in remaining 4 tbsp (60 mL) 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, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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