Pretzel-Topped Sweet Potatoes

Total Time Prep: 20 min. Bake: 25 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
Everyone I've shared this recipe with says it's the tastiest way to serve sweet potatoes. I like to make it for special dinners and even for brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania

Ingredients

  • 2 cups chopped pretzel rods (about 13)
  • 1 cup chopped pecans
  • 1 cup fresh or frozen cranberries
  • 1 cup packed brown sugar
  • 1 cup butter, melted, divided
  • 1 can (2-1/2 pounds) sweet potatoes, drained
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
  2. In another large bowl, beat sweet potatoes until smooth. Add milk, sugar, vanilla and remaining butter; beat until blended well.
  3. Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° until the edges are bubbly, 25-30 minutes.

Nutrition Facts

3/4 cup: 484 calories, 24g fat (11g saturated fat), 44mg cholesterol, 606mg sodium, 66g carbohydrate (43g sugars, 4g fiber), 5g protein.

Everyone I've shared this recipe with says it's the tastiest way to serve sweet potatoes. I like to make it for special dinners and even for brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors are an unusual treat. —Sue Mallory, Lancaster, Pennsylvania
Recipe Creator

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