Pretzel-Topped Sweet Potatoes Recipe
- 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.
Reviews for Pretzel-Topped Sweet Potatoes
"Too much topping. We did not care for the cranberries with the sweet potatoes."
"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"
"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."
"I loved these sweet potatoes!"
"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)!"
"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!"
"Excellent recipe, great blend of flavors! Everybody loved it. I used fresh sweet potatos vs. can."
"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!!!!!!!!!"
"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!!!!"
"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!"
"BEST sweet potatoe recipe EVER...HANDS DOWN!!!"
"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!"
"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."
"The best sweet potatoe dish I've ever made! Family had mulit helpings!!"
"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"
"Absolutely one of the BEST TOH recipes I've ever come across!!! The saltiness of the pretzels, Zing of the cranberries and sweetness of the sweet potatoes and sugar are a truly winning and very enjoyable combination!! A new Family Fave and one I've been asked to bring yet again to the family Thanksgiving table! It's even prettier than the picture, too! lol"
"My family and friends love it! I made it for a brunch and everyone has asked for the recipe. I substituted dried cranberries and 1/2 cup of brown sugar splenda and it was delicious. I love the sweet/salty topping."
"i made this for my family's Christmas dinner a couple years ago and everyone loved it and requested recipe. i boil and mash the sweet potato instead of using canned ones, however, i doubled the sweet potato to 5lbs but didn't double rest of ingredients - to cut down the sweetness. This one is an A+"
"I commented before, but I wanted to write that I didn't use evaporated milk last time I prepared it, and it still tasted great."
"We loved the tart and sweet flavors in this dish. I made just half the topping and used half the butter and sugar called for in the potatoes. It is healthier now and still tastes great!Kim from MI"
"I agree with Imwalker, this is a blue ribbon winner. We love cranberries, but I used canned whole cranberry relish and only 1/2 cup of brown sugar. Yummy, Yummy!"
"This is a blue ribbon recipe that I plan to make for every holiday meal. I got plenty of compliments on this one. I also omitted the cranberries.[email protected]"
"These are delicious. We are not cranberry fans so we omitted them when making this. It is more like dessert than a vegetable side dish."