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Post by John Gugie on Dec 9, 2007 10:22:11 GMT -5
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Ingredients: 3/4 cup firmly packed brown sugar, divided 2 tablespoons orange juice 2 teaspoons Vanilla Extract 1 1/2 teaspoons Ground Cinnamon, divided 1 1/2 teaspoons McCormick® Ground Ginger, divided 1/2 teaspoon salt 3 pounds sweet potatoes, peeled and cut into 1-inch chunks 1 cup dried cranberries 6 tablespoons butter, cut up, divided 1/2 cup flour 1 cup chopped pecans
Directions: 1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in small bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
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Post by darkhaven80 on Dec 28, 2007 17:20:22 GMT -5
This sounds reallllly different. I would try it but leave out the dried cranberries, they can be overpowering.
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Post by John Gugie on Dec 29, 2007 5:30:02 GMT -5
we tried it. it was okay. didn't even taste the cranberries. dried seems weaker than fresh.
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