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Nutrition Facts
Serving Size 207 g
(Approx. 12 Servings)
Amount Per Serving
Calories 540 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 170 mg 7%
Total Carbohydrate 78 g 26%
Dietary Fiber 6 g 24%
Sugars 50 g
Protein 5 g
Vitamin A 6% Iron 6%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sweet Potatoes with Cinnamon Pecan Crunch

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

48 Oz sweet potato fries
1 1/2 cup(s) light brown sugar
1 1/4 cup(s) H-E-B Country Style Orange Juice
1 cup(s) dried cranberries
3 Tsp McCormick Pure Vanilla Extract
2 Tsp McCormick Ground Cinnamon
2 Tsp McCormick Ground Ginger
1/8 Tsp iodized salt
10 Tbsp unsalted butter, cut into 1 tbsp slices
1/2 cup(s) all purpose flour
10 Tbsp pecan pieces
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Heat oven to 400°F.
Spray a 13 x 9-inch baking dish with nonstick spray and set aside.
Warm sweet potato fries in microwave 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 sweet potatoes and toss to coat well.
Arrange the coated sweet potatoes in the prepared baking dish and season 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 for 20 minutes or until topping is lightly browned.
Stir the sweet potato casserole before serving.



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