ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH
Change up your typical mashed sweet potatoes with this colorful, easy side dish. The robust flavor of Saigon cinnamon makes this recipe taste as good as it looks!
Prep Time: 15 minutes
Cook Time: 1 hour
Makes 8 servings.
Ingredients
• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon, divided
• 1/2 teaspoon salt
• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup dried cranberries
• 4 tablespoons butter, divided
• 1/4 cup flour
• 1 cup chopped pecans
Directions
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl. Add sweet potatoes and cranberries; toss to coat well. Spoon into 13 x 9-inch baking dish. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Nutritional Information per Serving:
About 380 Calories, Fat 16g, Protein 4g, Carbohydrates 55g, Cholesterol 15mg, Sodium 232mg, Fiber 6g
Copyright © 2006 McCormick & Company, Inc. All Rights Reserved.
www.mccormick.com
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