Sweet Potatoes with Pecan-Cinnamon Crunch Recipe

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

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Sweet Potatoes with Pecan-Cinnamon Crunch in Taste of Home Christmas Annual Annual 2010, p106

Nutritional Facts

1 each: 295 calories, 13g fat (4g saturated fat), 15mg cholesterol, 151mg sodium, 45g carbohydrate (27g sugars, 4g fiber), 3g protein.

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  • 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
  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

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Reviews forSweet Potatoes with Pecan-Cinnamon Crunch

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MY REVIEW
bschuck User ID: 3529989 263988
Reviewed Mar. 27, 2017

"I thought this was a very nice dish. My only complaint is I've got the casserole dish soaking in the sink!"

MY REVIEW
[email protected] User ID: 6692599 238412
Reviewed Nov. 29, 2015

"These were so awfully sweet, I could not even eat them! Sweet potatoes are sweet by themselves but adding 3/4 brown sugar plus orange juice makes them way to sweet. I might try them again and leave off the topping because it was just not that good. But the potato with the orange juice and vanilla and seasonings with the brown sugar cut in half might be good just like that."

MY REVIEW
kellyannm User ID: 5044935 188084
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
bernerlover User ID: 2342652 128828
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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