Recipe: Roasted Sweet Potatoes with Cinnamon Pecan Crunch

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



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 Saigon Cinnamon, divided use
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
4 tablespoons butter, divided use
1/4 cup flour
1 cup chopped pecans

Preheat oven to 400 degrees F.

Mix 1/4 cup of the brown sugar, juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13 x 9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small 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 with pecan topping.

Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Makes 8 servings
Source: McCormick & Company, Inc.