Turkey Day Recipe

This recipe appeared in the Sunday 11/19 Milwaukee Journal/Sentinel. I have not tried it but I plan on making it for Thursday since I am in charge of the sweet potatoes. It sounds yummy!

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

1/2 c. firmly packed brown sugar (divided)
2 TBL orange juice
2 tsp. vanilla extract
1 1/2 tsp Saigon ground cinnamon (divided)
1/2 tsp salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 c. dried cranberries
4 TBL (1/2 stick) butter divided
1/4 c. flour
1 c. chopped pecans

Preheat oven to 400.
In large bowl, mix 1/4 c of brown sugar, the OJ, vanilla, 1 tsp of cinnmaon and the salt. Add sweet pots and cranberries; toss to coat well.
Spoon into 13 by 9 inch baking dish. Dot with 2 TBL butter. Cover with foil and bake for 30 mins.

In a small bowl, mix flour, remaining 1/4 c. brown sugar, and remaining 1/2 tsp. cinnamon. Cut in remaining 2 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove potatoes from oven and stir gently. Sprinkle with pecan topping.
Bake uncovered 25-30 mins. longer or until sweet potatoes are tender and topping is lightly browned.