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

Pretzel-Topped Sweet Potatoes Recipe

Publisher Photo
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

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 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

Reviews for Pretzel-Topped Sweet Potatoes

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 1, 2013

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

MY REVIEW
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

MY REVIEW
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.

MY REVIEW
Reviewed Apr. 27, 2012

I loved these sweet potatoes!

MY REVIEW
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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