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VideoStill missing long hair chihuahua. Near 3rd and 97 please if you see her she is very missed. Call jeri 409-781-3191
Lost: Small black and white tortoise shell cat, 1-1/2 years old, since Aug. 8, Country Hills area, La Vernia, very friendly, "Cinnamon" but responds more to "Kitty," rhinestone collar with bell, shots and spayed, family loves and misses her terribly. Reward! 210-725-8082.

Videofound in eagle creek with a collar no tags. very friendly non aggressive. call if he is yours 210-844-1951. clean and healthy
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Special Section


Cookbook: Roasted Sweet Potatoes with Cinnamon Pecan Crunch


Cookbook: Roasted Sweet Potatoes with Cinnamon Pecan Crunch


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November 30, 2011
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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.
 

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