roasted sweet potatoes with cinnamon pecan crunch

Ingredients

• Servings: 8
• 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 in 1-inch chunks
• 1 cup dried cranberries
• 6 tablespoons butter, cut up, divided
• 1/2 cup flour
• 1 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees 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.
• 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, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.