1. 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. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
2. Meanwhile, 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 coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 170 (39%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 23.6mg||7 %|
|Sodium 166.7mg||6 %|
|Potassium 692.9mg||18 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 57.9g|
|Protein 4.4g||6 %|
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Calories per serving: 434
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