Roasted Sweet Potatoes with Cinnamon Pecan Crunch {VIDEO}

This cinnamon-infused sweet potato casserole recipe with a pecan-pie-inspired topping highlights all the wonderful flavors of the holiday season! Roasted Sweet Potatoes with Cinnamon Pecan Crunch will be the first thing to disappear from the table.

Serve this Casserole alongside Sautéed Green Beans, Fresh Cranberry Sauce, Au Gratin Potatoes, Pecan Glazed Carrots, Slow Cooker Stuffing or with any of your favorite Holiday Recipes.

When I was growing up, I didn’t really care for sweet potatoes, unless they were covered in marshmallow.  Even then, I think I really ate them for the killer toasted marshmallows on top, that showed up on our dinner table every Thanksgiving.  It wasn’t until I had my own family that my real love for sweet potatoes (not marshmallows) began to grow.

Most of us still love and crave the cinnamon and sugary classic side-dish, but when you add a pecan-pie-inspired topping, it brings a festive twist to classic sweet potato casserole…….and I promise, no one will ever miss the marshmallows. 😉

If you’re working on your holiday menu, you’re going to want to save room for sweet potatoes casserole with pecans.  It’s sure to be a family favorite

Prep time is only about 15-20 minutes……..grab your apron and let’s get started. 

How To Make The Best Sweet Potato Casserole

(full printable recipe at the end of this post)

Simply toss sweet potatoes with vanilla extract, ground cinnamon, ground ginger and a touch of brown sugar and orange juice.

Spoon the seasoned sweet potatoes into a baking dish and sprinkle with dried cranberries, dot with butter, cover with foil, and place in a preheated oven.

While potatoes are baking, prepare the maple cinnamon pecans and cinnamon pecan crunch topping that will leave your guests wanting more. Place the pecans in a small bowl and toss with maple syrup and ground cinnamon until well coated.

In a medium bowl, mix flour, remaining brown sugar and cinnamon, and ginger in a medium bowl. Cut in butter with a fork until coarse crumbs form.  Stir in most of the maple cinnamon pecans (save some to add to the top after baking).

Remove the potatoes from the oven, gently stir, then add cinnamon pecan crunch topping, return the dish to the oven, uncovered, until sweet potatoes are tender and topping is lightly brown.

Remove the Sweet Potato Casserole with pecans from the oven, sprinkle with remaining maple and cinnamon pecans and enjoy!

Like many sweet potato casseroles, Roasted Sweet Potatoes with Cinnamon Pecan Crunch could almost pass as a dessert….. a sweet potato crisp if you will.  I love the unexpected sweet and tart addition the cranberries give it, I think it’s even more delicious and worthy of being on the holiday menu as the all-too-famous puffed marshmallow bombed sweet potato casserole.

Though this recipe is special enough for Thanksgiving or any holiday, it’s easy enough for any meal anytime.

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Yield: 10-12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A pecan-pie-inspired topping brings a festive twist to classic sweet potato casserole.

Ingredients

• 1/2 cup flour
• 6 tablespoons butter, cut up, divided
• 1 cup dried cranberries
• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• ½ teaspoon salt
• 1 ½ teaspoons ground ginger, divided
• 1 ½ teaspoons ground cinnamon, divided
• 2 teaspoons vanilla extract
• 2 tablespoons orange juice
• ¾ cup firmly packed brown sugar, divided
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• 1 ¼ cup chopped pecans

Instructions

1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, ½ teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, add pecans to a small bowl, stir in maple syrup and cinnamon until pecans are well coated; set aside. Next, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in 3/4 cup of maple cinnamon pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly brown. Remove from oven and sprinkle with remaining maple cinnamon pecans.

Notes

• slightly modified from McCormick

Nutrition Information:

Yield: 12 servings
Serving Size: 1

Amount Per Serving: Calories: 344
Total Fat: 14g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 15mg
Sodium: 179mg
Carbohydrates: 53g
Fiber: 6g
Sugar: 30g
Protein: 4g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

Disclaimer: I have been baking and cooking with McCormick in my home for 30 years.  I’m super excited to have a working partnership with them.  As always, all opinions and views are all my own.