3cupssweet potatoes, , cooked and mashed (see note)
1/2cupsugar
1/2cupbutter, , melted
2eggs, , lightly beaten
1teaspoonvanilla extract
1/2teaspoonsalt
Pretzel Crunch Topping:
1cup chopped pretzel sticks
1/2cupchopped pecans
1/2cup fresh cranberries
1/2cuppacked brown sugar
1/4cup 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.