Roasted Sweet Potatoes with Cinnamon Pecan Crunch

Ingredients
3/4 cup firmly packed brown sugar
2 T orange juice
2 t Vanilla extract
1 1/2 t ground cinnamon
1 1/2 t ground ginger
1/2 t salt
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 cup dried cranberries
6 T butter, cut up
1/2 cup flour
1 cup chopped pecans

Directions
1. Preheat oven to 400 degrees.
2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 t cinnamon, 1/2 t ginger, and salt in a large bowl. Add sweet potatoes, tossing to coat well. Spoon into 13x9 baking dish. Sprinkle evenly with cranberries. Dot with 2 T butter. Cover with foil and bake for 30 minutes.
3. Mix flour, remaining 1/2 cup brown sugar and remaining 1 t each of cinnamon and ginger. Cut in remaining 4 T bugger with a fork until a coarse crumb forms. Stir in pecans.
4. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
5. Bake uncovered for 25 to 30 minutes longer, or until sweet potatoes are tender and topping is lightly browned.