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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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(1-10) of 21 reviews

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Reviewed on Dec. 24, 2010 by mccinc2

Excellent recipe, great blend of flavors! Everybody loved it. I used fresh sweet potatos vs. can.

Reviewed on Dec. 20, 2010 by Michelle90

AMAZING!!!! The best side dish I've made in awhile. The Sweet and Savory mixes so well with this. I served it on Sunday with some vistors and I had TONS of compliments on it!! Everyone was asking me for the squash recipe. (I let them know that it wasn't squash and they were shocked!). Thanks TOH for providing the best!!!!!!!!!

Reviewed on Dec. 01, 2010 by KC10

I made these again for Thanksgiving dinner! And was reminded just how awesome they are! I love sweet potatoes. Not crazy about cranberries. It was the pretzel topping that caught my attention first time around. But truth be told, the star of this recipe is those tangy, tart cranberries! That sweet, salty, tangy combination is not at ALL what you'd expect! It's totally awesome!!! YUMMMMMMMMMMMMMMMM!!!!

Reviewed on Nov. 30, 2010 by IvyRiggs

Absolutely divine flavor! I cut the amounts of sugar & butter in half and replaced canned with fresh boiled sweet potatoes. Everyone loved it...definite keeper!

Reviewed on Nov. 27, 2010 by LatelyLisa

BEST sweet potatoe recipe EVER...HANDS DOWN!!!

Reviewed on Nov. 27, 2010 by davinsmama

Awesome recipe! The only thing i did different was just 1/2 Cup of brown sugar instead of 1 Cup and it was still very delicious!

Reviewed on Nov. 26, 2010 by arichter

This receipe is wonderful and very tasty. Everyone loved it and has put in their request for next years thanksgiving dinner. I did leave out the pecans and it was still great!

Reviewed on Nov. 19, 2010 by Montelouwho

Love this recipe. A friend made it for our 6th grade class for their Thanksgiving lunch feast. Had seconds then took some home. Already gave the recipe out to my mother. It is even great without the pecans. My friend left the nuts out because my son is allergic.

Reviewed on Nov. 15, 2010 by cupofmojo

The best sweet potatoe dish I've ever made! Family had mulit helpings!!

Reviewed on Nov. 02, 2010 by jaymac

This recipe is wonderful. I made it for Thanksgiving last year and my sister, who NEVER eats sweet potatoes loved it. I also made it for a pot-luck at work and had several people ask for the recipe. I highly recommend it. Yum

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