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Roasted Sweet Potatoes with Cinnamon Pecan Crunch
- 3/4 cup firmly packed brown sugar, divided
- 2 tablespoons orange juice
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 1/2 teaspoons McCormick® Cinnamon, Ground, divided
- 1 1/2 teaspoons McCormick® Ginger, Ground, divided
- 1/2 teaspoon salt
- 3 pounds sweet potatoes, peeled and cut in 1-inch chunks
- 1 cup dried cranberries
- 6 tablespoons butter, cut up, divided
- 1/2 cup flour
- 1 cup chopped pecans
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 18.6g|
|Saturated Fat 6.4g|
|Total Carbohydrate 75.8g|
|Dietary Fiber 7.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|