Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Photo by www.myrecipes.com

Ingredients

  • 2 teaspoons McCormick Pure Vanilla Extract
  • ½ cup flour
  • ¾ cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 1 ½ teaspoons McCormick Cinnamon, Ground, divided
  • 1 ½ teaspoons McCormick Ginger, Ground, divided
  • ½ teaspoon salt
  • + 4 more ingredients
    • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
    • 1 cup dried cranberries
    • 6 tablespoons butter, cut up, divided
    • 1 cup 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. ...

View full recipe at My Recipes

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