(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Roasted Pecan Sweet Potatoes

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.



• 3/4 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick Pure Vanilla Extract
• 1½ teaspoons McCormick Ground Cinnamon, divided
• 1½ teaspoons McCormick Ground Ginger, divided
• 1/2 teaspoon salt
• 3 lbs 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.

Nutritional Information per Serving:
439 Calories, Fat 19g, Carbohydrates 63g, Cholesterol 23mg, Sodium 257mg, Fiber 6g, Protein 4g

Recipe courtesy of McCormick


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages