This recipe is adapted from McCormick.
Cinnamon Pecan Crunch and Dried Cranberries
Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.
3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.
In a Large Mixing Bowl:
1/4 C Sugar
1/2 tsp Cinnamon
1/2 tsp Ginger
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.
Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.
In a Mixing Bowl:
Remaining Cinnamon and Ginger.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.
Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Peace in the Kitchen!