Roasted Sweet Potatoes with Cinnamon Pecan Crunch Topping Recipe

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By Mccormick | Nov 24, 2021

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

Courtesy McCormick
A new twist on an old favorite.


  • 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.
  • In large bowl, combine 1/4 cup brown sugar, orange juice, vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger and salt. Mix well. Add sweet potatoes and toss to coat evenly.
  • Spoon mixture into 9-by-13-inch baking dish. Sprinkle cranberries over the top and dot with 2 tablespoons butter.
  • Cover with foil and bake for 30 minutes.
  • Meanwhile, mix together flour, remaining brown sugar, remaining cinnamon and remaining ginger in medium bowl. Cut in remaining butter with a fork until coarse crumbs form. Stir in pecans.
  • After 30 minutes, remove potatoes from and stir gently. Sprinkle topping evenly over the top.
  • Return to oven, uncovered, and bake for 25 to 30 additional minutes, or until sweet potatoes are tender and topping is lightly browned.


Preparing a Flavorful Thanksgiving Feast




Updated on Nov 24, 2021  |  Originally Published on Nov 4, 2011