This colorful Roasted Sweet Potatoes With Cinnamon Pecan Crunch is a big change from your typical mashed sweet potatoes side dish.
If you really want to kick it up a notch use Saigon cinnamon. It’s the best choice for this dish but, of course, any cinnamon will work well.
This is a great side dish for any time of year. It’s very unusual without being over the top. It is pretty and colorful which is great for the dinner table display.
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- 1/2 cup firmly packed brown sugar divided
- 2 tablespoons orange juice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon divided
- 1/2 teaspoon salt
- 3 lbs sweet potatoes peeled and cut into 1-inch chunks
- 1 cup dried cranberries
- 4 tablespoons butter divided
- 1/4 cup flour
- 1 cup chopped pecans
Preheat your oven to 400°F
Mix 1/4 cup of the brown sugar, the orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add the sweet potatoes and cranberries; toss to coat well.
Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil and bake for 30 minutes.
Meanwhile, mix the flour, the remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in the remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in the pecans.
Remove the sweet potatoes from oven and stir gently. Sprinkle with the pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until the sweet potatoes are tender and the topping is lightly browned.
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Recipe based on one by Annacia
Photo by Caroline Cooks