Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

Ingredients:
sugars, brown
orange juice, raw
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
salt, table
sweet potato, raw, unprepared
cranberries, dried, sweetened
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans

Directions:
Preheat oven to 400F.
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.
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.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.