3/4 cup firmly packed brown sugar (divided)
2 Tbsp Orange juice
2 tsp Vanilla extract
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
3 lbs sweet potatoes (peeled and cut into 1" chunks)
1 cup dried cranberries
6 Tbsp butter (divided
1/2 cup flour
1 cup chopped pecans
Preheat oven to 400 degrees. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 tsp each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13 x 9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbsp of the butter. Cover with foil. Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 tsp each cinnamon and ginger in medium bowl. Cut in remaining 4 Tbsp butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan toppings.
Bake, uncovered, 25 - 30 minutes longer or until sweet potatoes are tender and topping is slightly browned.