Sweet Potatoes with Cinnamon Pecan Crunch

Ingredients

• 6 cups peeled cubed sweet potatoes (about 5 large potatoes)
• 2 tablespoons olive oil
• 1/3 cup flour
• 1/2 cup plus two tablespoons brown sugar
• 1 teaspoon ground cinnamon divided
• 1/3 cup butter melted
  
• 2 cups whole pecans (chopped is okay)

Directions

1. Preheat oven to 400 degrees.
2. Toss the sweet potato cubes in some olive oil.
3. Line large baking sheet with parchment or foil for easy clean up.
4. Spread out cubed potatoes.
5. Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
6. In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
7. Butter or spray with oil, an 11 x 7 casserole dish.  Add roasted sweet potatoes.
8. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
9. (If making ahead - cover and refrigerate for up to two days.)
10. Bake for 30-35 minutes until pecans are lightly browned.