Pretzel-Topped Sweet Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups chopped pretzel rods, (about 13 rods)
1 cup chopped pecans
2 cups fresh or frozen cranberries
1/2 cup 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) yams, drained
10 oz can evaporated milk
1 t. vanilla
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Directions: |
Directions:In a large bowl, combine the pretzels, pecans, cranberries, brown sugar, cinnamon, and 5T melted butter; set aside.
In a large bowl, mix/mash the roasted or canned sweet potatoes until smooth. Add the milk, vanilla, and remaining 3T melted butter. Mix 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. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: I’ve made these sweet potatoes for the holidays for several years, and I have gradually reduced the sugar the last couple years. This recipe reflects those changes and I think they taste even better now!
I’ve also used the canned yams for many years. They are still very good and easy, but I’ve discovered that the fresh, roasted sweet potatoes take this yummy recipe to a whole higher level of deliciousness!
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