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Sweet Potatoes with Pecan-Cinnamon Crunch Recipe
Sweet Potatoes with Pecan-Cinnamon Crunch Recipe photo by Taste of Home

Sweet Potatoes with Pecan-Cinnamon Crunch Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 12 servings

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

Nutritional 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.

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. Yield: 12 servings.
Originally published as Sweet Potatoes with Pecan-Cinnamon Crunch in Taste of Home Christmas Annual Annual 2010, p106

Nutritional 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.

Reviews for Sweet Potatoes with Pecan-Cinnamon Crunch

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   (2)
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MY REVIEW
Reviewed Nov. 30, 2014

"Made this for Thanksgiving dinner and they were a big hit with everyone, even those who don't normally like sweet potatoes."

MY REVIEW
Reviewed Jan. 30, 2014

"these are excellent. I've made them numerous times. hubby loves them too. In fact, I'm making them again today. I don't change a thing. the cranberries add a nice touch."

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