Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

17

"Change up your typical mashed sweet potatoes with this colorful, easy side dish."

Ingredients

1 h 15 m {{adjustedServings}} servings 476 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 75.8g
  • 24%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  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.
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Reviews

17
  1. 23 Ratings

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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 comm...

Made this for a dinner party and everyone raved about it. This will definitely be repeated on my thanksgiving menu.

I was never a fan of the candied sweet potatoes we always had for thanksgiving dinner or the mushy mashed casserole from canned potatoes. Always found them to be too rich to go with the other t...