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Pretzel-Topped Sweet Potatoes Recipe

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This recipe for Pretzel-Topped Sweet Potatoes, by , 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!

Contributor:  
Contributor:  
Patti VanderPloeg

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped pretzel rods, (about 13)
1 cup chopped pecans
2 cups fresh or frozen cranberries
cup packed brown sugar
cup butter, melted, divided
2 cans (2 pounds each) sweet potatoes, drained
10 oz can evaporated milk
⅓ c sugar
1 t. vanilla
1 t. cinnamon

Directions:
Directions:
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar, and 6T melted butter; set aside.

In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla, and remaining 6T melted butter. Beat until well blended.

Spoon into a greased shallow 2 qt baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350
for 40-45 minutes or until the edges are bubbly.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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