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
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 teaspoon of the cinnamon and the salt in a large bowl.
Add sweet potatoes and cranberries and toss to coat well.
Spoon into a 13x9 inch baking dish.
Dot with 2 Tablespoons of butter.
Cover with foil and bake for 30 minutes.
Meanwhile, mix flour, remaining 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon in a small bowl.
Cut in remaining 2 Tablespoons of butter until coarse crumbs result.
Stir in pecans.
At 30 minutes, remove sweet potatoes from the oven and stir gently.
Sprinkle with pecan topping and bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.