Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries

This dish will be on our Thanksgiving Menu this year.
This recipe is adapted from McCormick.

Roasted Sweet Potatoes with
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
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
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:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
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.

Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.

Enjoy!
Peace in the Kitchen!