Roasted sweet potatoes are tossed in a vanilla based sauce, mixed with dried fruit, and then topped with a cinnamon pecan crunch. A sweet and delicious side dish perfect for a weekday meal or as a Thanksgiving side dish. Thanks to Dixie for sponsoring this post!
As a kid I thought that Thanksgiving was the most boring holiday ever. We never had any friends or family over so it was just the five of us eating a really big meal and watching the Detroit Lions lose on TV. I was determined that when I got older, Thanksgiving would not be boring and I think that so far, I’ve succeeded. My sister and I combine forces every year to throw a massive Thanksgiving feast! We invite everyone we know to join us and enjoy a day full with friends and family.
Because our Thanksgiving meal can get so big, we often use paper plates to make the clean up easier. No one wants to spend time doing dishes when there is football to watch, board games to play, and dessert to eat. Of course, we need heavy duty paperware for our massive feast and Dixie Ultra® plates are built strong for heavy, messy meals ®. Right now, the makers of Dixie Ultra® Tableware are celebrating Thanksgiving in a fun way! You can head over to the Dixie® website to make a Thanksgiving Promise. Choose your favorite promise; share it on Facebook, Twitter or Pinterest; and then get an exclusive coupon from Dixie®. Don’t forget to use the hashtag #MyThanksgivingPromise when you share! I love the promise above about taste-testing! There is a lot of that going around our kitchens on Thanksgiving.
If you scroll down a little on the Dixie website, you’ll notice some fantastic Thanksgiving recipes to help out your taste-testers. Sweet potatoes are on of my favorite foods on the Thanksgiving menu so I decided to try out the Roasted Sweet Potatoes with Cinnamon Pecan Crunch. Sounds terrible doesn’t it?
I used dried cherries instead of cranberries or raisins and I didn’t have any orange juice so I just used water. Seriously wow. Pin this on to your Thanksgiving Menu Pinterest board now!
- 3/4 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Ground Cinnamon, divided
- 1 1/2 teaspoons McCormick® Ground Ginger, divided
- 1/2 teaspoon salt
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1 cup dried cranberries, cherries or raisins
- 6 tablespoons butter, cut up, divided
- 1/2 cup flour
- 1 cup chopped pecans
- Mox 1/4 cup of the sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 9x13-inch baking dish.
- Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil.
- Bake in preheated 400°F oven 30 minutes.
- While the potatoes are baking, mix flour, remaining 1/2 cup 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 pecans.
- Remove sweet potatoes from oven 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.