Pretzel Topped Sweet Potatoes recipe

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Ingredients

13 pretzel rods, crushed
1 cup chopped pecans
1 cup fresh cranberries
1 cup packed light brown sugar
1 cup melted butter, divided
1 (32 ounce) can sweet potatoes, drained
1 (5 ounce) can evaporated milk
½ cup white sugar
1 teaspoon vanilla extract

Nutrition Info

428.3 calories
carbohydrate: 53.5 g
cholesterol: 44.1 mg
fat: 23.3 g
fiber: 2.9 g
protein: 4.2 g
saturatedFat: 10.8 g
servingSize: -
sodium: 386.5 mg
sugar: 32.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.

  3. Beat sweet potatoes together in a bowl until smooth, add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. Spoon mixture into the prepared baking dish, sprinkle pretzel mixture over the top.

  4. Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.

Recipe Yield

12 servings

Recipe Note

This is my aunt Vanessa's recipe and I am making it for this year's Christmas party.

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