Ingredients
1/2 cup packed brown sugar2 tablespoons orange juice2 teaspoons vanilla extract1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon3 pounds sweet potatoes, peeled and cut into 1-inch cubes1 cup dried cranberries2 tablespoons butterCRUNCH:1/2 cup all-purpose flour1/4 cup packed brown sugar1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 cup cold butter1 cup chopped pecans
Preparation
In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter.
Cover and bake at 400° for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans.
Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.
