3/4 cup firmly packed brown sugar, divided
2 tsp. orange juice
2 tsp. pure vanilla extract
1 1/2 tsp. ground cinnamon, divided
1 1/2 tsp. ground ginger, divided
3 lb. sweet potatoes, peeled and cut into 1-inch chunks
6 tbsp. butter, divided
1/2 cup all-purpose flour
1/2 tsp. salt
1 cup chopped pecans

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. Dot with 2 tablespoons of the butter. Cover with foil.

Bake at 400°F for 30 minutes.

Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon cinnamon and 1 teaspoon ginger in small bowl. Cut in remaining 4 teaspoons butter with fork until course crumbs form. Stir in pecans.

Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

Bake uncovered, 25-30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Submitted by: Christa T.