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

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.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 12 servings


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


  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.