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Sweet Potatoes with Cinnamon Pecan Crunch

H-E-B Showtime


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

20 minutes


12 servings


2  teaspoons each  McCormick ground cinnamon & ground ginger

3  teaspoons  McCormick pure vanilla extract

1  cup  H-E-B dried cranberries

1 1/4  cups  H-E-B homestyle orange juice

1 1/2  cups  H-E-B brown sugar

3  bags (16 oz.each)  H-E-B Ready, Fresh, Go!® sweet potatoes chunks or fries

1 1/4  sticks (10 Tablespoo  H-E-B Butter cut into 1 tablespoon slices

1/2  cup  H-E-B the Baker's® scoop all purpose flour

1  cup  Hill Country Fare chopped pecans


Heat oven to 400°F. Spray a 13 x 9-inch baking dish with no-stick spray and set aside.

Cook the H-E-B Ready, Fresh, Go!® Sweet Potatoes according to the package instructions in the microwave oven and set aside.

Combine 1 cup of the brown sugar, orange juice, dried cranberries, vanilla and 1 teaspoon each of the ground cinnamon and ginger in a large bowl. Add the cooked sweet potatoes and toss to coat well. Arrange the coated sweet potatoes in the prepared baking dish and season to taste with salt. Dot the sweet potatoes with 6 Tablespoons of the butter and set aside.

Meanwhile, combine the flour, remaining 1/2 cup of brown sugar and remaining teaspoon each of ground cinnamon and ginger in a food processor bowl. Add the remaining butter and process the mixture on and off for 15 seconds to a coarse crumb mixture. Stir in the pecans and top the sweet potatoes.

Bake, uncovered, 20 minutes longer until topping is lightly browned. Stir the sweet potato casserole before serving.
Nutritional Information
No Nutritional Information Available
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