Roasted Sweet Potatoes with Cinnamon Pecan Crunch {VIDEO}
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This cinnamon-infused sweet potato casserole recipe with a pecan-pie-inspired topping highlights all the wonderful flavors of the holiday season! Roasted Sweet Potatoes with Cinnamon Pecan Crunch will be the first thing to disappear from the table.
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Serve this Roasted Sweet Potato Casserole alongside Sautéed Green Beans, Fresh Cranberry Sauce, Au Gratin Potatoes, Pecan Glazed Carrots, Slow Cooker Stuffing or with any of your favorite Holiday Recipes alongside your Thanksgiving or Christmas turkey.
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When I was growing up, I didn’t really care for sweet potatoes, unless they were covered in marshmallow. Even then, I think I really ate them for the killer toasted marshmallows on top, that showed up on our dinner table every Thanksgiving. It wasn’t until I had my own family that my real love for sweet potatoes (not marshmallows) began to grow.
Most of us still love and crave the cinnamon and sugary classic side-dish, but when you add a pecan-pie-inspired topping, it brings a festive twist to classic sweet potato casserole…….and I promise, no one will ever miss the marshmallows. 😉
If you’re working on your holiday menu, you’re going to want to save room for sweet potatoes casserole with pecans. It’s sure to be a family favorite
Prep time is only about 15-20 minutes……..grab your apron and let’s get started.
Table of Contents
How To Make The Best Sweet Potato Casserole
(full printable recipe at the end of this post)
Simply toss 3 pounds of peeled and cut vibrant sweet potatoes with vanilla extract, ground cinnamon, ground ginger and a touch of brown sugar and orange juice.
Spoon the seasoned sweet potatoes into a 9×13 baking dish and sprinkle with ruby red dried cranberries, dot with butter, cover with foil, and place in a 400°F oven for 30 minutes.
While potatoes are baking, prepare the maple cinnamon pecans and cinnamon pecan crunch topping that will leave your guests wanting more. Place the pecans in a small bowl and toss with maple syrup and ground cinnamon until well coated.
In a medium bowl, mix flour, remaining brown sugar and cinnamon, and ginger in a medium bowl. Cut in butter with a fork until coarse crumbs form. Stir in most of the maple cinnamon pecans (save some to add to the top after baking).
Remove the potatoes from the oven, gently stir, then add cinnamon pecan crunch topping, return the dish to the oven, uncovered, for 20-25 minutes, until sweet potatoes are tender and topping is lightly brown.
Remove the Sweet Potato Casserole with pecans from the oven, sprinkle with remaining maple and cinnamon pecans and enjoy!
Like many sweet potato casseroles, Roasted Sweet Potatoes with Cinnamon Pecan Crunch could almost pass as a dessert….. a sweet potato crisp if you will. I love the unexpected sweet and tart addition the cranberries give it, I think it’s even more delicious and worthy of being on the holiday menu as the all-too-famous puffed marshmallow bombed sweet potato casserole.
Though this recipe is special enough for Thanksgiving or any holiday, it’s easy enough for any meal anytime.
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Roasted Sweet Potatoes with Cinnamon Pecan Crunch
A pecan-pie-inspired topping brings a festive twist to classic sweet potato casserole.
Ingredients
- 1/2 cup flour
- 6 tablespoons butter, cut up, divided
- 1 cup dried cranberries
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger, divided
- 1 1/2 teaspoons ground cinnamon, divided
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 3/4 cup firmly packed brown sugar, divided
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1 1/4 cup chopped pecans
Instructions
- 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 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
- Meanwhile, add pecans to a small bowl, stir in maple syrup and cinnamon until pecans are well coated; set aside. Next, 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 3/4 cup of maple cinnamon 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 brown. Remove from oven and sprinkle with remaining maple cinnamon pecans.
Notes
- slightly modified from McCormick
Nutrition Information:
Yield: 12 servings Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 179mgCarbohydrates: 53gFiber: 6gSugar: 30gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Disclaimer: I have been baking and cooking with McCormick in my home for 30 years. I’m super excited to have a working partnership with them. As always, all opinions and views are all my own.
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Wow! I think I just might be able to skip dessert and have a second helping of this instead!
I grew up with sweet potatoes covered in marshmallows on our holiday table. And the sweet potatoes in those were canned. Things have changed, and we have upgraded now, but this looks even better! I love the pecan crunch!
I love this take on sweet potato casserole, and this WOULD be the first thing to disappear from my table! The pecan topping looks sooo good!
That topping has me drooling all over my keyboard. Perfect way to enjoy sweet potatoes!
I am loving your pecan pie twist on these sweet potatoes! Yum!
Holy gorgeous sweet potatoes!! This is beautiful!! I’m ready to ditch my plate of marshmallow topped sweet potatoes in favor of a heaping serving of this casserole, please!
Oh that topping…I would totally choose this over marshmallows, though I do love marshmallows 🙂 This looks amazing Cheryl!
I am a sucker for the sweet potato casserole topping! This looks amazing!
I love that you left the sweet potatoes in chunks! That topping looks fantastic. I’m not a fan of marshmallows, but I am a HUGE fan of streusel.
OMG I want to eat the whole casserole dish!
I have to make this.
Love it. It’s like sneaking in an extra dessert into the meal. 🙂
Even though I live in England this sounds like something I’d enjoy. I’m definitely going to make it maybe on Thursday. Then I can be thankful to have found your blog Cheryl. Happy Holidays to you all! Now if somebody could send me the recipe for sweet potatoes & marshmallows………
I love when my sweet potatoes look (and taste!) like dessert! Your crunch topped dish would be a spectacular addition to my Thanksgiving table!
This is perfection! Love the classics on Thanksgiving, and your take on this classic is awesome! Happy Thanksgiving Cheryl!
Cheryl, this looks amazing! I want to come to your house for TG! Happy week and feast with your awesome family! xo
These are so gorgeous! That crunch is calling my name!
I love marshmallow-less sweet potato bakes! this one looks perfect for Thanksgiving dinner AND for breakfast the next day 🙂
Oh my! These are next-level sweet potatoes! Yum! I am always looking for different ways to season sweet potatoes, I’m going to have to try this!
I just want to pick the top off that entire pan of sweet potatoes. Seriously, it looks way to good!!! And so fancy. Bring on the holiday feast!
This is just perfect for the holidays. Love all the spices involved!
These look so darn good! I decided that I need to make sweet potatoes more often and this recipe seems like the perfect place to start!
The crunchy topping looks particularly delicious!
Lovely recipe. Can this be made with pumpkin too?
Thanks Cheryl! I instantly decided to swap this recipe into my menu! What are your suggestions for making it ahead?
Can you bake this ahead of time and warm it up in the microwave?
I think you could save the last step of baking in the oven them with the cinnamon peach crunch topping for the next day. Leftover are find warmed up in the microwave, but for best results at a meal, I would make sure they go in the oven with the topping on the day you want to serve them
Could I mix these up the day before, with out the crunch topping, and bake the next day? Trying to prep as much as possible! BTW…. this is my all time favorite Thanksgiving side dish. I wasn’t a fan of sweet potatoes until I made this and everyone ate them up! Now I am requested to bring this every year!
YAY!! it’s our favorite too!! and yes, I think you’d be fine to prep it ahead of time. Happy Thanksgiving!!