Pretzel Topped Sweet Potato Casserole

A large spoon full of sweet potato casserole.

Pretzel Topped Sweet Potato Casserole

If you’re looking for a new spin on a classic, Pretzel Topped Sweet Potato Casserole is just the ticket. Buttery, rich potatoes topped with pecan-pretzel crumble are an irresistible creamy-crunchy combo. A sprinkle of cranberries makes this casserole even more festive.

Course: Side Dish

Cuisine: American

Servings:

Prep Time: 15

Cook Time: 30

Ingredients

Instructions

Preheat oven to 350º.
In a medium bowl, combine the pretzels, pecans, cranberries, brown sugar and ½ cup of the melted butter and stir to combine. Set aside.
In a 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 completely smooth, then use a mixer or immersion blender or ricer.
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.
To cook the potatoes, microwave for 3 minutes, turn and microwave for 2 more minutes depending on the size.

Video

Barbara's Notes + Tips

You can microwave the sweet potatoes for about 6 minutes or bake them at 400º for an hour. You can do this 3 days in advance.
If making the day before, wait to add the pretzel topping until prior to baking so the pretzels don't get soggy.
If you need to bake this at a higher temperature, just decrease the cooking time .

Nutrition