Roasted Sweet Potatoes With Cinnamon Pecan Crunch Topping

Spices and dried cranberries added to sweet potatoes makes for a tasty variation to an old favorite.

| November 4, 2011


Preparing a Flavorful Thanksgiving Feast


Thanksgiving is full of favorite dishes, and it’s the twists on those favorites that can make them stand out and become new favorites.

Roasted Sweet Potatoes With Cinnamon Pecan Crunch Topping

3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon, divided
1 1/2 teaspoons 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

Heat oven to 400 degrees.

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