Cranberry Pecan Sweet Potatoes – An Excellent Side Dish For Your Holiday Dinner

Seems as though this recipe is a favorite in many households. That’s exactly why you should give it a try. There are many dimensions to this dish aside from the traditional version. You’ll really love this and be ready to share the recipe. I think the combination of cranberry and pecan really adds to the flavor of the sweet potatoes. Plus, it gives the dish a nice texture.

I will be making this yummy concoction of holiday-in-a-dish for both Thanksgiving and Christmas.

 

Ingredients

3/4 cup firmly packed Domino 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 Morton salt

3 pounds sweet potatoes, peeled and cut into 1-inch chunks

1 cup dried cranberries

6 tablespoons Land O Lakes butter, cut up, divided

1/2 cup Gold Medal flour

1 cup chopped pecans

Directions

Preheat oven to 400°F. Mix 1/4 cup of the Domino brown sugar, orange juice, McCormick vanilla, 1/2 teaspoon each of the cinnamon and ginger, and Morton salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13×9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

Meanwhile, mix Gold Medal flour, remaining 1/2 cup Domino brown sugar and remaining 1 teaspoon each McCormick cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons Land O Lakes 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 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

 

 

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Quick Tip: Another option for spices aside from just using the cinnamon and ginger is to use Pumpkin Pie spice which includes nutmeg.

Thank you Fit and Fed for this great photo.

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