Pretzel Cranberry Sweet Potatoes

These Pretzel Cranberry Sweet Potatoes are sweet potatoes topped with a crunchy brown sugar pretzel topping complimented by tart cranberries on top. This casserole is a great side for Christmas.Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

I’ve been brainstorming what I want to make for Christmas dinner. We usually have this brisket for Christmas dinner but you know I love shaking it up.

And shaking it up for me is to actually make a super traditional Christmas menu. You know, ham, potatoes, rolls, and salad. What am I missing?

We love these Ruth’s Chris Style Sweet Potatoes for Thanksgiving. They’re too good not to have more than once a year.
Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

Which is why a Christmas version of these sweet potatoes needed to become a side dish that we do every year. The topping is to die for. Pretzels, brown sugar, butter, pecans…hello yum.

It kind of reminds me of jello pretzel salad which I lived off of in college.

My husband said he was not a fan of the cranberries on top. I could not disagree more. Not only do they add color but they add a slight tart bite which creates a flavor party with the sweet and salty pretzel topping.Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

If you’re totally against them, maybe add some for color on top only.

Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.
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Pretzel Cranberry Sweet Potatoes
Ingredients
Sweet Potatoes:
  • 3 cups sweet potatoes, cooked and mashed (see note)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Pretzel Crunch Topping:
  • 1 cup chopped pretzel sticks
  • 1/2 cup chopped pecans
  • 1/2 cup fresh cranberries
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
Instructions
  1. Preheat oven to 350 degrees and spray a 2 quart baking dish with cooking spray.

  2. Combine sweet potatoes, sugar, butter, eggs, vanilla, and salt. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Pour into prepared dish.

  3. For the Pretzel Crunch Topping: Combine all ingredient together in a medium bowl and sprinkle on top of sweet potato mixture. 

  4. Bake for 20-25 minutes uncovered until hot and bubbly.

Recipe Notes

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Source: Adapted from Taste of Home. Used my own sweet potato base and halved the topping.

Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

 

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