Pretzel Topped Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I like to make this as a colorful go-with dish. The mingled sweet,tart and salty tastes are an unusual treat. Recipe by Sue Mallory. Ingredients:
2 c chopped pretzel rods (about 13) |
1 c chopped pecans |
1 c fresh or frozen cranberries |
1 c packed brown sugar |
1 c butter,melted,divided |
1 can (2-1/2 lbs) sweet potatoes,drained |
1 can (5 oz) evaporated milk |
1/2 c sugar |
1 tsp vanilla |
Directions:
1. In large bowl,combine pretzels,pecans,cranberries,brown sugar and 1/2 the butter;set aside
2. In large bowl,beat sweet potatoes until smooth. Add the milk,sugar,vanilla and remaining butter;beat till well blended.
3. Spoon into a greased shallow 2 qt. baking dish;sprinkle with pretzel mixture. Bake ,uncovered,at 350 for 25-30 mins. or till edges are bubbly.
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