2 large cans Bruce's Sweet Potatoes (drained and chopped)
3/4 Cups firmly packed brown sugar, divided
2 tbsps orange juice
2 tsps Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp Ginger, divided
1/2 tsp salt
1 cup dried cranberries
6 tbsps butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Instructions
Preheat oven to 400°F. Place sweet potatoes into 13x9-inch baking dish. 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. Pour over sweet potatoes. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter.
Place flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in food processor. Add in 4 tablespoons butter blend until coarse crumbs form. Stir in pecans. Sprinkle sweet potatoes evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes.
Originally Submitted
12/27/2013
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