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Friday, March 18, 2016

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.

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