Roasted Sweet Potatoes with Cinnamon Pecan Crunch



400o 1 hour


3 lbs sweet potatoes, peeled and cut in bite size chunks

¾ cup brown sugar (divided)

2 Tbsp orange juice

2 tsp vanilla

1 ½ tsp cinnamon (divided)

1 ½ tsp ground ginger (divided)

½ tsp salt

6 Tbsp butter, softened (divided)

½ cup flour

¾ cup chopped pecans


  1. Peel, and cut potatoes into bite size chunks and place in a 9×13 baking dish.
  2. In a small bowl mix ¼ cup brown sugar, orange juice, vanilla and ½ tsp cinnamon and ground ginger.
  3. Place this mix in with potatoes and mix to cover potatoes.
  4. Place 2 Tbsp butter on top of potatoes
  5. Cover with foil and bake 30 minutes.
  6. Meanwhile, in a small bowl, combine flour, salt, 1 tsp cinnamon, 1 tsp ground ginger, and 4 Tbsp butter. Mix well until crumbly. Stir in pecans
  7. Place mixture over top of potatoes and bake for 25-30 minutes uncovered until potatoes are tender.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.