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Pretzel-Topped Sweet Potatoes

Name: Pretzel-Topped Sweet Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings.
Ingredients: 2 cups chopped pretzel rods (about 13); 1 cup chopped pecans; 1 cup fresh or frozen cranberries; 1 cup packed brown sugar; 1 cup butter, melted, divided; 1 can (2-1/2 pounds) sweet potatoes, drained; 1 can (5 ounces) evaporated milk; 1/2 cup sugar; 1 teaspoon vanilla extract

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Total Time

Prep: 20 min. Bake: 25 min.

Makes

12 servings

Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania

Pretzel-Topped Sweet Potatoes Recipe photo by Taste of Home

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Ingredients

2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract

Directions

In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.

Nutrition Facts

3/4 cup: 484 calories, 24g fat (11g saturated fat), 44mg cholesterol, 606mg sodium, 66g carbohydrate (43g sugars, 4g fiber), 5g protein.

Pretzel-Topped Sweet Potatoes

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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