Holiday Roasted Sweet Potatoes with Cinnamon Pecan Crunch

  • Currently 4/5
Nutrition Information Per Serving:
Calories: 380   Sodium: 232 mg
Fat: 16 g Carbohydrates: 55 g
Cholesterol: 15 mg Fiber: 6 g
Protein: 4 g  
1/2 cup firmly packed brown sugar, divided
2 Tbsp orange juice
2 tsp pure vanilla extract
1 1/2 tsp ground cinnamon, divided
1/2 tsp salt
3 lbs sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
4 Tbsp butter, divided
1/4 cup flour
1 cup chopped pecans
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well.  Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon in medium bowl. Cut in remaining 2 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.
Meal   DinnerDish   Side Dish
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Nicki Scheck

Member since Mar 2008

More recipes like this one...