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.

Roasted Sweet Potatoes recipe

Prep: 15 min | Cook: 1 hr | Yield: 8 servings


  • 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


  1. Heat oven to 400 degrees F.
  2. 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.
  3. Add sweet potatoes; toss to coat well.
  4. Spoon into 13 x 9 inch baking dish.
  5. Sprinkle evenly with cranberries.
  6. Dot with 2 tablespoons of the butter.
  7. Cover with foil. Bake for 30 minutes.
  8. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl.
  9. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form.
  10. Stir in pecans.
  11. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
  12. Bake, uncovered, for 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.


Per serving: Calories: 439 Sodium: 257mg Fat: 19g Carbohydrates: 63g Cholesterol: 23mg Protein: 4g Fiber: 6g


Recipe used with permission from: McCormick McCormick

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