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
Pretzel-Topped Sweet Potatoes
So lately I have been obsessed with sweet potatoes so my mom and I have been experimenting with different and creative sweet potato recipes. I must say these are absolutely perfect. They are sweet from all of the brown sugar, tart from the cranberries, crunchy from the pecans, and salty from the pretzels. I know it sounds like a weird combo, but these are amazing and you should definitely try them for Thanksgiving! Also check out my mom’s new food blog here and her post about these awesome sweet potatoes! XO