I am putting together a list of holiday recipes from all my Savvy friends and would love to share your recipe and website or blog here on TheSavvyWAHMom.com!! What is your favorite holiday recipe? Post it here in the comments. I can’t wait to see all of the yumminess! I’m getting hungry already:)
I’ll start….One of my new favorites that I made last year for Christmas and Thanksgiving is Roasted Sweet Potatoes with Cinnamon Pecan Crunch. It is SO super yummy, even the kids liked it! Here’s the recipe:
Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
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 into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
1. Preheat oven to 400°F. Mix 1/4 cup of the brown 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 13×9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. 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.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
And that’s it. Hope you guys enjoy!
Don’t forget to post your favorite recipe and website/blog link in the comments so I can share it here on TheSavvyWAHMom.com.
Hope you all have a VERY blessed and beautiful Thanksgiving!