This roasted sweet potato gets its amazing flavor from brown sugar, orange juice, vanilla, cinnamon, and ginger. To complete the gorgeous makeover we atop a crunchy flour-pecan crumble jazzed up with cinnamon and brown sugar. Drizzle with maple syrup and top with whipped cream to serve as a dessert. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Roasted Sweet Potatoes With Cinnamon Pecan Crunch Roasted Sweet Potatoes With Cinnamon Pecan Crunch Recipe | PT1H15M Serves 3 Ingredients: 0.75 Cup Firmly Packed Brown Sugar 2 Tablespoons Orange Juice 2 Teaspoons Pure Vanilla Extract 1.5 Teaspoons Ground Cinnamon 1.5 Teaspoons Ground Ginger 0.5 Teaspoon Salt 3 Pounds Sweet Potatoes 1 Cup Dried Cranberries 6 Tablespoons Butter 0.5 Cup Flour 1 Cup Pecans Preheat oven to 400 degrees. In a large bowl, add orange juice, ¼ cup of brown sugar, vanilla extract, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger and salt and mix till well combined. Add sweet potatoes and toss to coat well. Place mixture into 13x9-inch baking dish and top with cranberries evenly. Place 2 tablespoons of butter on top in the form of dots. With a piece of foil, cover baking dish. Bake for about 30 minutes. Meanwhile, in a bowl, mix together flour, remaining 1/2 cup of brown sugar and remaining ginger and cinnamon. With a fork, cut in remaining 4 tablespoons of butter till coarse crumb-like mixture forms. Fold in pecans. Remove baking dish from oven and gently, stir sweet potato mixture. Sprinkle with pecan mixture evenly. Bake, uncovered for about 25-30 minutes.

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