Patates douces rôties à la cannelle et croustillant aux noix de pécan

Ingrédients

• 3/4 Cup brown sugar firmly packed and divided
• 2 tsp orange juice
• 2 tsp vanilla
• 1 1/2 tsp cinnamon, divided
• 1 1/2 tsp ginger, divided
• 3 lbs sweet potatoes, washed and peeled. Cut into 1-inch chunks
• 1 Cup dried cranberries
• 6 Tbsp butter, divided
• 1/2 Cup all-purpose flour
• 1/2 tsp salt
• 1 Cup pecans, chopped

Préparation

1. 1

   Preheat oven to 400°F

2. 2

   Wash, peel, and cut sweet potatoes into 1-inch cubes

3. 3

   In large bowl, mix together ¼ Cup brown sugar, vanilla, orange juice, ½ tsp cinnamon, ½ tsp ginger, and ½ tsp salt

4. 4

   Mix in cut sweet potatoes and toss to coat

5. 5

   Scoop into baking dish

6. 6

   Spread cranberries over top

7. 7

   Use 2 Tbsp of butter to dot over the cranberry layer

8. 8

   Cover with foil

9. 9

   Bake 30 minutes

10. 10

    --- Topping ---

11. 11

    In large bowl, mix together the remaining brown sugar, 1 tsp cinnamon, 1 tsp ginner, and flour

12. 12

    Cut in 4 Tbsp butter

13. 13

    When the mixture is coarse and crumbly, stir in pecans

14. 14

    When the sweet potatoes have been baked, remove from oven. Stir a little bit.

15. 15

    Sprinkle pecan mixture over top

16. 16

    Return to oven and bake an additional 25 - 30 minutes uncovered

17. 17

    Sweet potatoes should be tender and the topping lightly brown