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


  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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khegeman User ID: 2379383 65634
Reviewed Dec. 1, 2013

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

djnuch User ID: 7228016 155039
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"

DeePotato User ID: 6763736 64056
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."

cookingqueen493 User ID: 6557105 206958
Reviewed Apr. 27, 2012

"I loved these sweet potatoes!"

angelasandoval User ID: 2401339 61616
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)!"

Hannah0418 User ID: 1795891 57824
Reviewed Dec. 19, 2011

"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."

Margielou_wa User ID: 56764 129990
Reviewed Dec. 14, 2011

"This is one I plan to try for Christmas dinner.  Sounds great."

MuffieSuz User ID: 5878992 155005
Reviewed Dec. 14, 2011

"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!"

mccinc2 User ID: 3507476 66493
Reviewed Dec. 24, 2010

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

Michelle90 User ID: 5194543 130365
Reviewed Dec. 20, 2010

"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!!!!!!!!!"

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