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Sweet Potatoes with Pecan-Cinnamon Crunch

 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 King Arthur Unbleached 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,

2 of 2

Sweet Potatoes with Pecan-Cinnamon Crunch (continued)

Directions (continued)

  • combine the flour, brown sugar, cinnamon and ginger; cut in butter
  • 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.
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.