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.
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
- Preheat oven to 350 degrees and spray a 2 quart baking dish with cooking spray.
- 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.
- For the Pretzel Crunch Topping: Combine all ingredient together in a medium bowl and sprinkle on top of sweet potato mixture.
- Bake for 20-25 minutes uncovered until hot and bubbly.
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.