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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pretzel topped sweet potato casserole Recipe

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This recipe for Pretzel topped sweet potato casserole is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups pretzels, crushed
1/2 cup pecans, chopped
1 cup dried cranberries
1 cup brown sugar, packed
1 tsp cinnamon
1/3 cup margarine, melted
1 can (2.5 pounds) sweet potatoes, drained
5 ounces evaporated milk
1/3 cup margarine, melted
1/2 cup sugar
1 tsp vanilla
Directions:
Directions:
Preheat oven to 350*. Spray a casserole dish with butter spray.

In a bowl combine pretzels, pecans, cranberries, brown sugar and cinnamon and 1/3 cup butter. Set aside.

With a mixer, beat potatoes until smooth. Add milk, sugar, vanilla and 1/3 cup butter until combined.

Pour into prepared casserole dish. Sprinkle with pretzel mixture.

Bake for about 28 minutes. Until warmed and bubbling.

 

 

 

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