Thanksgiving Side Dish #1

ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH from McCormick

3/4 cup (180 ml or 0.18 kg) firmly packed brown sugar, divided
2 TBSP (30 ml) orange juice
2 tsp (10 ml) vanilla extract
1 1/2 (7.5 ml) tsp ground cinnamon, divided
1 1/2 (7.5 ml) tsp ground ginger, divided
1/2 tsp (2.5 ml) salt
3 lbs (1.4 kg) sweet potatoes, peeled and cut into 1" chunks
1 cup (240 ml) dried cranberries
6 TBSP (90 ml) butter, cut up, divided
1/2 cup (120 ml or 0.12 kg) flour
1 cup (240 ml) chopped pecans

Preheat oven to 400F (204.4 C). Mix 1/4 cup (60 ml) of the brown sugar, orange juice, vanilla, 1/2 tsp (2.5 ml) EACH of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss to coat well. Spooon into a 13" x 9" (33 x 23 x 5 cm or 3.3 liters) baking dish.

Sprinkle evenly with cranberries. Dot with 2 TBSP (30 ml) of the butter.

Cover with foil. Bake for 30 minutes. Meanwhile, mix flour, the remaining 1/2 cup (120 ml) brown sugar and remaining 1 tsp (5 ml) EACH cinnamon AND ginger in medium bowl. Cut in remaining 4 TBSP (60 ml) butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes fromoven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. (I found this to be closer to 25 minutes than 30 minutes for my oven). Makes 8 servings. We so loved this - it was more like a dessert! lol. As you can see it got pretty dark on the top, so I wouldn't cook it for more than 20-25 minutes for the last half of the cooking.