Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Ingredients

  • ¾ cup(s) firmly packed brown sugar, divided
  • 2 tablespoon(s) orange juice
  • 2 teaspoon(s) McCormick® Pure Vanilla Extract
  • 1 ½ teaspoon(s) McCormick® Cinnamon, Ground
  • 1 ½ teaspoon(s) McCormick® Ginger, Ground
  • ½ teaspoon(s) salt
  • 3 pound(s) sweet potatoes, peeled and cut into 1-inch chunks
  • + 4 more ingredients
    • 1 cup(s) dried cranberries
    • 6 tablespoon(s) butter, cut up, divided
    • ½ cup(s) flour
    • 1 cup(s) chopped pecans

1. Preheat oven to 400°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. C...

View full recipe at RecipeTips.com

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