Pretzel-Topped Sweet Potatoes
2 cups pretzels, broken into pieces
1 cup pecans , chopped
1 cup fresh/frozen cranberries
1 cup brown sugar
1 cup butter, melted
2½ lbs sweet potatoes, cooked
5 oz. evaporated milk
¼ cup sugar
1 teaspoon vanilla
Preheat oven to 350º.
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup melted butter. Set aside.
In another large bowl, mash cooked sweet potatoes until smooth. (I used about 3-4 sweet potatoes) Add milk, sugar, vanilla and remaining butter. Mix until blended. (If you want your sweet potatoes to be like baby food, then use a mixer to mix these ingredients)
Spoon potato mixture into a greased 2 quart baking dish. Sprinkle with pretzel mixture. Your pretzel mixture will take up about as much room as the sweet potatoes, so make sure you start with a deep enough pan. Bake, uncovered for 25-30 minutes or until the edges are bubbly.
Adapted from Taste of Home 2013