"Change up your typical mashed sweet potatoes with this colorful, easy side dish." — McCormick® Holiday
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firmly packed brown sugar, divided
McCormick® Pure Vanilla Extract
1 1/2 teaspoons
McCormick® Cinnamon, Ground, divided
1 1/2 teaspoons
McCormick® Ginger, Ground, divided
sweet potatoes, peeled and cut in 1-inch chunks
butter, cut up, divided
I came across this recipe as I was looking for a unique sweet potatoe casserole recipe to take to our church Harvest Supper the following day. I was surely glad I found it. I received many comments that it was delicious--even one that said she could eat it as dessert. The cranberries added a nice "fruity" taste, and the pecans a tasty crunch. I even added some coconut to the topping for even a little more texture and taste. My family's only disappointment was that we only had one small serving left to bring home. If you want to cut down the sugar a bit, I don't think you'd lose a thing as the potatoes are naturally sweet. This will become a holiday tradition in our family.
This was exactly what I was looking for with the yams in chunks not puréed and skipping the marshmallows. Next time I would do less topping but it was delish and everyone loved it.
It was a hit at my Easter dinner!
Delicious! I mixed in some butternut squash pieces and used less sugar than called for.
I made this recipe for Thanksgiving this year and it was a hit! My husband and I both loved it.
Easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 168
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