Thanksgiving Recipes
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
A pecan-pie-inspired topping brings a festive twist to classic Roasted Sweet Potatoes with cinnamon pecan crunch.
Prep: 15 min | Cook: 1 hr | Yield: 8 servings
Ingredients
- 3/4 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Cinnamon, Ground, divided
- 1 1/2 teaspoons McCormick® Ginger, Ground, divided
- 1/2 teaspoon salt
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 cup dried cranberries
- 6 tablespoons butter, cut up, divided
- 1/2 cup all-purpose flour
- 1 cup chopped pecans
Instructions
- Heat oven to 400 degrees F.
- Mix 1/4 cup of the brown sugar, orange juice, vanilla extract, 1/2 teaspoon each of the cinnamon and ginger and salt in large bowl.
- Add sweet potatoes; toss to coat well.
- Spoon into 13 x 9 inch baking dish.
- Sprinkle evenly with cranberries.
- Dot with 2 tablespoons of the butter.
- Cover with foil. Bake for 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, for 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Nutrition
Per serving: Calories: 439 Sodium: 257mg Fat: 19g Carbohydrates: 63g Cholesterol: 23mg Protein: 4g Fiber: 6g
Attribution
Recipe used with permission from:
McCormick