Whitedove463 Shares Her Festive Sweet Potato Recipe

Today's recipe comes from Gamesviller Whitedove463 who wanted to share a holiday favorite, her delicious Roasted Sweet Potatoes with Cinnamon Pecan Crunch. Here's what she had to add about her festive dish, "I picked this recipe because I thought it would be a good change from the ordinary side dish. Your family and friends will be glad you took the extra time and will want to go back for more, so make extra." Here's what you'll need to put together her awesome side dish:

Ingredients:

• 3/4 C Firmly packed brown sugar
• 2 tbsp Orange juice
• 2 tsp Vanilla extract
• 1 & 1/2 tsp Ground cinnamon
• 1 & 1/2 tsp Ground ginger
• 1/2 tsp salt
• 3 lbs. sweet potatoes, peeled and cut into 1-inch chunks
• 1 C Dried cranberries
• 6 tbsp Butter, cut up
• 1/2 C All-purpose flour
• 1 C Chopped pecans

Instructions:

Preheat the oven to 400° F. Mix 1/4 cup of brown sugar, orange juice, vanilla, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ginger and salt in a large bowl. Add sweet potatoes and toss to coat well. Spoon into 13×9-inch baking dish. Sprinkle with cranberries. Dot with 2 tablespoons of butter, cover with foil and bake for 30 minutes.

Meanwhile, mix the flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in a medium bowl. Cut in remaining 3 tablespoons of butter with a fork until coarse crumbs form and stir in the pecans. Remove sweet potatoes from oven and stir gently. Sprinkle pecan topping evenly over the top and bake, uncovered, for 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Full prep and cool time: 20-30 minutes prep and 4 minutes cook time

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