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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sarah Jensen's Pretzel-Topped Sweet Potatoes Recipe

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This recipe for Sarah Jensen's Pretzel-Topped Sweet Potatoes is from Our Family Recipes, 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 C chopped pretzel rods (about13)
1 C chopped pecans
1 C fresh or frozen cranberries
1 C packed brown sugar
1 C butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 oz) evaporated milk
1/2 C sugar
1 tsp. vanilla extract
Directions:
Directions:
1. In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 C butter; set aside.

2. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.

3. Spoon into a greases shallow 2-qt. baking dish; sprinkle with pretzel mixture.

4. Bake, uncovered, at 350º for 25 - 30 minutes or until the edges are bubbly.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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