Roasted Sweet Potatoes With Cinnamon Pecan Crunch
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Orange Juice1 tsp
Salt1 cup
Dried Cranberry6 tbsps
Butter (cut up, divided)1 cup
Flour1 cup
Pecan (chopped)Directions:
1
Preheat oven to 400 degrees F
2
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
3
Add sweet potatoes; toss to coat well
4
Spoon into 13x9-inch baking dish
5
Sprinkle evenly with cranberries
6
Dot with 2 tablespoons of the butter
7
Cover with foil
8
Bake 30 minutes
9
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl
10
Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form
11
Stir in pecans
12
Remove sweet potatoes from oven and stir gently
13
Sprinkle evenly with pecan topping
14
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned