Sweet Potatoes With Pecan-Cinnamon Crunch

• 1/2 cup packed brown sugar
• 2 tablespoons orange juice
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup dried cranberries
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup cold butter
• 1 cup chopped pecans

1. In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter.
2. Cover and bake at 400u0b0 for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans.
3. Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.

brown sugar, orange juice, vanilla, salt, ground ginger, ground cinnamon, sweet potatoes, cranberries, butter, allpurpose, brown sugar, ground cinnamon, ground ginger, cold butter, pecans

Taken from www.tasteofhome.com/recipes/sweet-potatoes-with-pecan-cinnamon-crunch/ (may not work)