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Pretzel-Topped Sweet Potatoes Recipe

Pretzel-Topped Sweet Potatoes Recipe photo by Taste of Home

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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. —Sue Mallory, Lancaster, Pennsylvania

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Pretzel-Topped Sweet Potatoes Recipe

Prep: 20 min. Bake: 25 min.

Yield: 10-12 Servings

20 25 45

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

In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly. Yield: 10-12 servings.

Originally published as Pretzel-Topped Sweet Potatoes in Country Woman September/October 2005, p39

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Reviews for Pretzel-Topped Sweet Potatoes

Pretzel-Topped Sweet Potatoes

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Reviewed on Dec. 22, 2012 by DeePotato

I tried this recipe about a year ago and everone raved about it. Since then I've tried several other sweet potatoe recipe on this site, all very tasty too; however, this is the BEST for how the ingredients compliment each other in taste and texture. Plus the eye candy presentation and inviting smell ranks this colorful tasty dish as a must have, to make our family festive Christmas meal complete. Thank You for sharing your delicious recipe.

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!