Roasted Sweet Potatoes with Cinnamon Pecan Crunch
6 Reviews- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“Change up your typical mashed sweet potatoes with this colorful, easy side dish.” - by McCormick® Holiday
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 400 degrees 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
Amount Per Serving (8 total)
- Calories
- 476 cal
- 24%
- Fat
- 18.6 g
- 29%
- Carbs
- 75.8 g
- 24%
Based on a 2,000 calorie diet
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Reviews (6)
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"I came across this recipe as I was looking for a unique sweet potatoe casserole recipe to take to our church Harvest Supper the following day. I was surely glad I found it. I received many comments t..." See morehat it was delicious--even one that said she could eat it as dessert. The cranberries added a nice "fruity" taste, and the pecans a tasty crunch. I even added some coconut to the topping for even a little more texture and taste. My family's only disappointment was that we only had one small serving left to bring home. If you want to cut down the sugar a bit, I don't think you'd lose a thing as the potatoes are naturally sweet. This will become a holiday tradition in our family."
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