Wednesday, November 2, 2011

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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.

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