You’ve been granted free access to this subscribers only article.
Cookbook: Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Prep Time: 15 minutes Cook Time: 1 hour Makes 8 servings
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 teaspoons McCormick Ground Cinnamon, divided
1 1/2 teaspoons McCormick Ground Ginger, divided
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
1. Preheat oven to 400∞F. Mix 1/4 cup 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 13 x 9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. 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.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Your Opinions and Comments
Be the first to comment on this story!
You must be logged in to post a comment.
Special Section Archives
Senior Living: Age gauge (May 18, 2016)
Senior Living: Aging with vitality, grace, and confidence (May 18, 2016)
Senior Living: An option for unwanted life insurance (May 18, 2016)
Senior Living: Celebrate senior health, fitness May 25 (May 18, 2016)
Senior Living: Centenarian sets new world record (May 18, 2016)
Senior Living: Older Americans Month: May 2016 (May 18, 2016)
Senior Living: Try this hearty heart-healthy dish (May 18, 2016)
Senior Living: Weed out gardening injuries (May 18, 2016)