Roasted Sweet Potatoes With Cinnamon Pecan Crunch

* 3/4 c. firmly packed brown sugar, divided

* 2 Tbl. orange juice

* 2 tsp. vanilla

* 1 1/2 tsp. cinnamon, ground, divided

* 1 1/2 tsp. ginger, ground, divided

* 1/2 tsp. salt

* 3 lbs. sweet potatoes, peeled & cut into 1" chunks

* 1 c. dried cranberries

* 6 Tbl. butter, cut up, divided

* 1/2 c. flour

* 1 c. chopped pecans

Preheat oven to 400°F. Mix 1/4 c. of the brown sugar, orange juice, vanilla, 1/2 tsp. each of the cinnamon, ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbl. of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 c. brown sugar & remaining 1 tsp. each cinnamon & ginger in medium bowl. Cut in remaining 4 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25-30 min. longer or until sweet potatoes are tender and topping is lightly browned.