Sweet Potatoes with Pecan-Cinnamon Crunch |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. 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:
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.
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