Pretzel-Topped Sweet Potatoes Recipe
Pretzel-Topped Sweet Potatoes Recipe photo by Taste of Home

Pretzel-Topped Sweet Potatoes Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 10-12 servings


  • 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

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
  2. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
  3. 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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Reviewed Dec. 1, 2013

"Too much topping. We did not care for the cranberries with the sweet potatoes."

Reviewed Nov. 23, 2013

"I made this last year and received rave reviews. I used fresh sweet potatoes and this year I am using Gluten free pretzels in the topping. It really is a fantastic recipe"

Reviewed Dec. 22, 2012

"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 Apr. 27, 2012

"I loved these sweet potatoes!"

Reviewed Jan. 11, 2012

"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)!"

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