Roasted Sweet Potatoes With Cinnamon Pecan Crunch Recipes

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400 degrees.
• Line large baking sheet with parchment or foil for easy clean up.
• Spread out cubed potatoes, toss with olive oil.
• Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
• In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
• Butter an 11 x 7 casserole dish. Add roasted sweet potatoes.
• For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
• Bake for 30-35 minutes until pecans are lightly browned.

SWEET POTATOES WITH PECAN-CINNAMON CRUNCH

Steps:

• 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.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400°F (200°C). Mix ¼ cup (60 mL) of the brown sugar, orange juice, vanilla, ½ tsp (2 mL) each of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch (33x23 cm) baking dish. Sprinkle evenly with cranberries. Dot with 2 tbsp (30 mL) of the butter. Cover with foil. Bake 30 minutes.
• Meanwhile, mix flour, remaining ½ cup (125 mL) brown sugar and remaining 1 tsp (5 mL) each cinnamon and ginger in a medium bowl. Cut in remaining 4 tbsp (60 mL) butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
• Bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• 1. Preheat oven to 400 degrees 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 medium 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.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH

Steps:

• Preheat oven to 400°F
• Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
• Add sweet potatoes and cranberries; toss to coat well.
• Spoon into 13x9-inch baking dish.
• Dot with 2 tablespoons of the butter.
• Cover with foil.
• Bake 30 minutes.
• Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl.
• Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form.
• Stir in pecans.
• Remove sweet potatoes from oven and stir gently.
• Sprinkle with pecan topping.
• Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.