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Sweet Potatoes with Pecan-Cinnamon Crunch

Total Time

Prep: 25 min. Bake: 55 min.

Makes

12 servings

This recipe features tender chunks of sweet potatoes coated with a brown sugar mix and a golden-brown streusel topping. Folks won't be able to get enough of this mouthwatering side dish. —Mary Meek, Toledo, Ohio
Sweet Potatoes with Pecan-Cinnamon Crunch Recipe photo by Taste of Home

Ingredients

  • 1/2 cup packed brown sugar
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup dried cranberries
  • 2 tablespoons butter
  • CRUNCH:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup cold butter
  • 1 cup chopped pecans

Directions

  1. In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter.
  2. Cover and bake at 400° for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans.
  3. Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.

Nutrition Facts

1 each: 295 calories, 13g fat (4g saturated fat), 15mg cholesterol, 151mg sodium, 45g carbohydrate (27g sugars, 4g fiber), 3g protein.

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