Roasted Sweet Potatoes with Cinnamon Pecan Crunch
This is a great tasting dish, but you need to make sure that the potatoes are done.
Ingredients
3 pounds of sweet potatoes, peeled and cut into 1-inch chunks
3/4 cup brown sugar, divided
2 tablespoons orange juice
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon, divided
1 1/2 teaspoons ground ginger, divided
1/2 teaspoon salt
1 cup dried cranberries
6 tablespoons butter, divided
1/2 cup flour
1 cup pecans, chopped
Instructions
Preheat oven to 400 F. In a large bowl, mix 1/4 cup brown sugar, orange juice, vanilla extract, 1/2 teaspoon each of the cinnamon and ginger, and salt. Add sweet potatoes, tossing to coat well. Spoon potatoes into a 13x9 inch baking dish. Sprinkle cranberries evenly over potatoes. Cut 2 tablespoons of butter and dot the top of the mixture. Cover with foil and bake for 30 minutes. In a medium bowl, combine 1/2 cup brown sugar, 1 teaspoon each of the cinnamon and ginger, and flour. Cut 4 tablespoons of butter into mixture until coarse crumbs form, then stir in pecans. Remove sweet potatoes from the oven after 30 minutes and stir gently. Sprinkle evenly with pecan topping. Bake uncovered for 25 to 30 minutes or until sweet potatoes are tender and topping is lightly browned. Makes 12 servings.