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3/4 CUP FIRMLY PACKCED BROWN SUGAR, DIVIDED
2 TABLESPOONS ORANGE JUICE
2 TEASPOONS VANILLA EXTRACT
1 1/2 TEASPOONS GROUND CINNAMON
1 1/2 TEASPOONS GROUND GINGER, DIVIDED
1/2 TEASPOON SALT
3 POUNDS SWEET POTATOES, PEELED AND CUT INTOO 1-INCH CHUNKS
1 CUP DRIED CRANBERRIES
6 TABLESPOONS BUTTER, CUP UP, DIVIDED
1/2 CUP FLOUR
1 CUP CHOPPED PECANS
Preheat over to 400 degrees.
Mix 1/4 cup of brown sugar, orange juice, vanilla, 1/2 teaspoon each of cinnamon and ginger and salt in large bowl. Add sweet potatoes; toss to coat well.
Spoon into 13 by 9 inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons butter. Cover with foil. Bake 30 minutes.
Meanwhile, 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 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.
Makes 8 servings.
Nutritional information per serving: Calories: 439 ; fat: 19g.; cabohydrates: 6 g: cholesterol: 23 mg; sodium: 257 mg; fiber: 6 g; protein: 4 g
Another great recipe Zil!!!!!!!!!!!!!!! I love sweet potatoes and I will have to try this recipe out for
my Christmas dinner. thanks..........You must be a great cook! Stella