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Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Author Christi Johnstone
Recipe Courtesy of McCormick

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 flour
  • 1 cup chopped pecans

Instructions

  • 1. Preheat oven to 400°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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