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Friends with whom I've shared this recipe say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat.
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Originally published as Pretzel-Topped Sweet Potatoes in Country Woman September/October 2005, p39
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Reviewed on Apr. 27, 2012 by cookingqueen493
I loved these sweet potatoes!
Reviewed on Jan. 11, 2012 by angelasandoval
This is AMAZING! For personal preference, I used boiled fresh sweet potatoes and cut the sugar a bit by reducing the brown sugar in the topping to 3/4 cup and the sugar in the potato to 1/4 cup. (Still a very sweet dish)!
Reviewed on Dec. 19, 2011 by Hannah0418
AMAZING!!! A must at our family christmas dinner. instead of using canned, i peel and boil enough sweet potatoes to make 8-10 cups mashed.
Reviewed on Dec. 14, 2011 by Margielou_wa
This is one I plan to try for Christmas dinner. Sounds great.
Reviewed on Dec. 14, 2011 by MuffieSuz
This looks fabulous and tastes awesome. The cranberries add a sweet, tangy surprise and the pretzel rods, pecans, and brown sugar all add to the taste as well as presentation. A real winner that guests rave about and ask for the recipe!
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© Reiman Media Group, LLC., 2012