Holiday Roasted Sweet Potatoes with Cinnamon Pecan Crunc

By dbfv101

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon, divided
• 1/2 teaspoon salt
• 3 pounds 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

Preparation

Step 1

1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon cinnamon in medium bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.