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Pretzel Topped Sweet Potatoes


This week I've been testing out some potential new side dishes for our holiday celebrations. First up were these Pretzel Topped Sweet Potatoes from Taste of Home.  I did adapt the recipe slightly based on what I had on hand, which was mini pretzel twists and dried cranberries.

 

I also chose to bake the mixture in ramekins to make individual servings rather than family style, I like how people can just grab one (or two) and not have to dish out of a bigger vessel. Plus it insures an equal amount of the delicious topping for everyone. Thank you so much to Sue M. for sharing her amazing recipe!



Pretzel-Topped Sweet Potatoes

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Pretzel-Topped Sweet Potatoes
Author: Jolene Martinelli- Jolene's Recipe Journal

Ingredients

  • 2 cups chopped pretzel mini twists
  • 1 cup chopped pecans
  • 3/4c dried 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

Instructions

  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 greased ramekins, sprinkle with pretzel mixture. Bake, uncovered, at 350° for 15 to 20 minutes or until the edges are bubbly.
Slightly adapted from: https://www.tasteofhome.com/recipes/pretzel-topped-sweet-potatoes/

Recommended Products:

Sweet potatoes, cranberries, pecans
Side dishes, Holiday, Thanksgiving
American
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Comments

  1. Pretzels sound like a delicious topping for sweet potatoes -- what a fun and creative idea!

    ReplyDelete
  2. This sounds really good Jolene! I love a salty-sweet combo but never thought to apply it to a sweet potato casserole!

    ReplyDelete

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