Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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How to Make Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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Roasted Sweet Potatoes with Cinnamon Pecan Crunch

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Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings



  • Preheat oven to 400°F
  • Wash, peel, and cut sweet potatoes into 1-inch cubes
  • In large bowl, mix together ¼ Cup brown sugar, vanilla, orange juice, ½ tsp cinnamon, ½ tsp ginger, and ½ tsp salt
  • Mix in cut sweet potatoes and toss to coat
  • Scoop into baking dish
  • Spread cranberries over top
  • Use 2 Tbsp of butter to dot over the cranberry layer
  • Cover with foil
  • Bake 30 minutes


  • In large bowl, mix together the remaining brown sugar, 1 tsp cinnamon, 1 tsp ginner, and flour
  • Cut in 4 Tbsp butter
  • When the mixture is coarse and crumbly, stir in pecans
  • When the sweet potatoes have been baked, remove from oven. Stir a little bit.
  • Sprinkle pecan mixture over top
  • Return to oven and bake an additional 25 - 30 minutes uncovered
  • Sweet potatoes should be tender and the topping lightly brown
Keyword pecans, sweet potato, sweet potatoes
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