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Sweet Potatoes with Pecan-Cinnamon Crunch

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

12 ServingsPrep: 25 min. Bake: 55 min.

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 medium 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

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.
Cover and bake at 400° for 30 minutes; stir. In a small bowl,
combine the flour, brown sugar, cinnamon and ginger; cut in butter

2 of 2

Sweet Potatoes with Pecan-Cinnamon Crunch (continued)

Directions (continued)

until mixture resembles coarse crumbs. Stir in pecans.
Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30
minutes or until bubbly and sweet potatoes are tender. Yield: 12
servings.

Nutrition Facts: 1 serving equals 295 calories, 13 g fat (4 g saturated fat), 15 mg cholesterol, 151 mg sodium, 45 g carbohydrate, 4 g fiber, 3 g protein.