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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pretzel-Topped Sweet Potatoes Recipe

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This recipe for Pretzel-Topped Sweet Potatoes is from The VanderPloeg Family Favorites Cookbook , 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 chopped pretzel rods, (about 13)
1 cup chopped pecans
2 cups fresh or frozen cranberries
1/2c packed brown sugar
1 t. cinnamon
8T butter, melted, divided
5# Fresh sweet potatoes, roasted and scoop out potato or 2 cans (2 ½ pounds each) sweet potatoes, drained
10 oz can evaporated milk
1 t. vanilla
Directions:
Directions:
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar, cinnamon, and 5T melted butter; set aside.

In a large bowl, beat the roasted or canned sweet potatoes until smooth. Add the milk, vanilla, and remaining 3T melted butter. Beat until well blended.

Spoon into a greased 9x13 baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350º
for 40-45 minutes or until the edges are bubbly.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Revised with less sugar and butter. 12/23

 

 

 

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