Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Leah G.: "Everyone at Thanksgiving loved them! I changed th…" Read More


  • 3/4 cup firmly packed brown sugar (divided)
  • 2 tablespoons orange juice
  • 2 teaspoons pure vanilla extract (McCormick®)
  • 1 1/2 teaspoons McCormick® Cinnamon, Ground (divided)
  • 1 1/2 teaspoons ginger (McCormick®, Ground, divided)
  • 1/2 teaspoon salt
  • 3 pounds sweet potatoes (peeled and cut into 1-inch chunks)
  • 1 cup dried cranberries
  • 6 tablespoons butter (cut up, divided)
  • 1/2 cup flour
  • 1 cup chopped pecans


  1. Preheat oven to 400°F. 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.
  2. 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.
  3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Discover more recipes from McCormick


Yummly User
Leah G. 26 Nov 2017
Everyone at Thanksgiving loved them! I changed the serving size to 12 which added about 30 min to the cooking time.
Yolanda A. 25 Nov 2015
I made these dish last year and everyone loved it. These sweet potatoes are going to be a Thanksgiving and Christmas Tradition in our household. Thanks for this recipe.