Roasted Sweet Potatoes with Pecan Crumble Topping

Roasted Sweet Potatoes with Pecan Crumble Topping

No Thanksgiving table is complete without sweet potatoes. We hope you'll try this dish offering a festive twist to a Thanksgiving classic.


  • 3 pounds of sweet potatoes, peeled and cut into cubes
  • 1 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extracts
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup dried cranberries
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cut up, divided
  • 1 cup chopped Pearson Farm Pecans
  • 1/2 cup flour


Preheat oven to 400 degrees. Mix 1/2 cup of the brown sugar, orange juice, and vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in a large bowl. Add sweet potatoes; toss and coat well. Spoon potatoes into a 13x9 inch baking dish. Sprinkle evenly with cranberries; Dot with 2 tablespoons of the butter. Cover and bake for 30 minutes. While potatoes are roasting, 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 it resembles coarse crumbs. Stir in pecans. Remove sweet potatoes from the oven and stir gently. Sprinkle evenly with the pecan topping. Bake uncovered, 25 to 30 minutes more or until sweet potatoes are tender and topping is lightly browned.

Back to Recipes

Leave a comment

Please note, comments need to be approved before they are published.