Pretzel-Topped Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
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.
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