Pretzel-Topped Sweet Potatoes
Just in Time for Thanksgiving
Taylor informed me that she loves sweet potatoes, something you would think I would have known after 19 years, but this came as a surprise to me. I searched around for an interesting recipe and found one with pretzels, pecans and raw cranberries to try out when she came home for dinner. She didn’t even touch the chicken that I served that night. After 2 servings she asked if she could take the rest back to school with her. This is not what I would consider dorm food as it is a little messy and requires a utinsel, but what do I know. I wasn’t going to leave this sitting around the house for us to eat all week. This is not really an everyday dish as it is rich, but it will be great for Thanksgiving, which is when I will be making it again. The cranberries are a little tart, which you need to offset the brown sugar. Then to top it off you get a little hint of salt from the pretzels. Just perfect. You can use canned sweet potatoes but they are a little mushy and I think the baked ones are better. Not only are the flavors fantastic in this dish, but it looks so festive with the red cranberries poking out of the top.
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Adapted from Taste of Home 2013
- 2 cups pretzels, broken into pieces
- 1 cup pecans, chopped
- 1 cup fresh/frozen cranberries
- 1 cup brown sugar
- 1 cup butter, melted
- 21/2 lbs sweet potatoes, cooked
- 5 ounces evaporated milk
- ½ cup sugar
- 1 teaspoon vanilla
- Preheat oven to 350º.
- In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and ½ cup melted butter. Set aside.
- In another large bowl, mash cooked sweet potatoes until smooth. (I used about 3-4 sweet potatoes) Add milk, sugar, vanilla and remaining butter. Mix until blended. (If you want your sweet potatoes to be like baby food, then use a mixer to mix these ingredients)
- Spoon potato mixture into a greased 2 quart baking dish. Sprinkle with pretzel mixture. Your pretzel mixture will take up about as much room as the sweet potatoes, so make sure you start with a deep enough pan. Bake, uncovered for 25-30 minutes or until the edges are bubbly.
- Adapted from Taste of Home 2013