Pretzel-Topped Sweet Potatoes


2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract


1In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
2In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
3Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.

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Prize winning recipe.
Total Time
Prep: 20 min. Bake: 25 min.
Makes 12 servings
Nutrition Facts
3/4 cup: 484 calories, 24g fat (11g saturated fat), 44mg cholesterol, 606mg sodium, 66g carbohydrate (43g sugars, 4g fiber), 5g protein.

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