Roasted Sweet Potatoes With Cinnamon Pecan Crunch Recipes

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ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



Roasted Sweet Potatoes with Cinnamon Pecan Crunch image

A full flavor sweet potato casserole that can be made ahead of time!

Provided by Kathi & Rachel

Categories     holiday     Side Dish

Time 1h5m

Number Of Ingredients 7

6 cups peeled (cubed sweet potatoes (about 5 large potatoes))
2 tablespoons olive oil
1/3 cup flour
1/2 cup plus two tablespoons brown sugar
1 teaspoon ground cinnamon (divided)
1/3 cup butter (melted)
2 cups whole pecans (chopped is okay too)

Steps:

  • Preheat oven to 400 degrees.
  • Line large baking sheet with parchment or foil for easy clean up.
  • Spread out cubed potatoes, toss with olive oil.
  • Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
  • In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
  • Butter an 11 x 7 casserole dish. Add roasted sweet potatoes.
  • For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
  • Bake for 30-35 minutes until pecans are lightly browned.

Nutrition Facts : Calories 371 kcal, Carbohydrate 28 g, Protein 4 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 20 mg, Sodium 325 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

SWEET POTATOES WITH PECAN-CINNAMON CRUNCH



Sweet Potatoes with Pecan-Cinnamon Crunch image

This recipe features tender chunks of sweet potatoes coated with a brown sugar mix and a golden-brown streusel topping. Folks won't be able to get enough of this mouthwatering side dish. -Mary Meek, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/2 cup packed brown sugar
2 tablespoons orange juice
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 cup dried cranberries
2 tablespoons butter
CRUNCH:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup cold butter
1 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter., Cover and bake at 400° for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans., Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.

Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 151mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 4g fiber), Protein 3g protein.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



Roasted Sweet Potatoes with Cinnamon Pecan Crunch image

A pecan-pie-inspired topping brings a festive twist to classic sweet potatoes.

Provided by Club House

Categories     Side Dishes,Vegetarian,Crockpot and Casserole,

Yield 8

Number Of Ingredients 11

3/4 cup (175 ml) firmly packed brown sugar divided
2 tbsp (30 ml) orange juice
2 tsp (10 ml) pure vanilla extract (club house)
1 1/2 tsp (7 ml) cinnamon ground (club house) divided
1 1/2 tsp (7 ml) ginger ground (club house) divided
1/2 tsp (2 ml) sea salt grinder (club house)
3 pounds (1.5 kg) sweet potatoes peeled and cut into 1-inch (2.5 cm) chunks
1 cup (250 ml) dried cranberries
6 tbsp (90 ml) butter cubed, divided
1/2 cup (125 ml) all-purpose flour
1 cup (250 ml) chopped pecans

Steps:

  • Preheat oven to 400°F (200°C). Mix ¼ cup (60 mL) of the brown sugar, orange juice, vanilla, ½ tsp (2 mL) each of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch (33x23 cm) baking dish. Sprinkle evenly with cranberries. Dot with 2 tbsp (30 mL) of the butter. Cover with foil. Bake 30 minutes.
  • Meanwhile, mix flour, remaining ½ cup (125 mL) brown sugar and remaining 1 tsp (5 mL) each cinnamon and ginger in a medium bowl. Cut in remaining 4 tbsp (60 mL) butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
  • Bake, uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Nutrition Facts : Calories 480 Calories

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



Roasted Sweet Potatoes with Cinnamon Pecan Crunch image

Change up your typical mashed sweet potatoes with this colorful, easy side dish.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons McCormick® Pure Vanilla Extract
1 1/2 teaspoons McCormick® Cinnamon, Ground, divided
1 1/2 teaspoons McCormick® Ginger, 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

Steps:

  • 1. Preheat oven to 400 degrees 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.

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH



Roasted Sweet Potatoes With Cinnamon Pecan Crunch image

Change your typical mashed sweet potatoes with this colorful, easy side dish. Saigon cinnamon is the best choice for this dish but, of course, any cinnamon will work well.

Provided by Annacia

Categories     Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
3 lbs 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

Steps:

  • Preheat oven to 400°F
  • Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.
  • Add sweet potatoes and cranberries; toss to coat well.
  • Spoon into 13x9-inch baking dish.
  • Dot with 2 tablespoons of the butter.
  • Cover with foil.
  • Bake 30 minutes.
  • 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.
  • Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Nutrition Facts : Calories 368.8, Fat 15.7, SaturatedFat 4.5, Cholesterol 15.3, Sodium 285.8, Carbohydrate 54.8, Fiber 7.3, Sugar 21.8, Protein 4.5

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