Best Pretzel Topped Sweet Potatoes Recipes
PRETZEL-TOPPED SWEET POTATOES
Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. -Sue Mallory, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside., In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended. , Spoon 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.
Nutrition Facts : Calories 484 calories, Fat 24g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 606mg sodium, Carbohydrate 66g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.
PRETZEL TOPPED SWEET POTATOES
This is my aunt Vanessa's recipe and I am making it for this year's Christmas party.
Provided by JenniH76
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.
- Beat sweet potatoes together in a bowl until smooth; add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. Spoon mixture into the prepared baking dish; sprinkle pretzel mixture over the top.
- Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 53.5 g, Cholesterol 44.1 mg, Fat 23.3 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 10.8 g, Sodium 386.5 mg, Sugar 32.1 g
PRETZEL-TOPPED SWEET POTATOES RECIPE - (4.3/5)
Provided by s_curtis444
Number Of Ingredients 9
Steps:
- In large bowl, combine the pretzels, pecans, cranberries, brown sugar, and 1/2 c. butter; set aside. In large bowl, beat sweet potatoes till smooth. Add the milk, sugar, vanilla, and remaining butter; beat till well blended. Spoon in greased shallow 2 qt baking dish; sprinkle w/ pretzel mix. Bake, uncovered, at 350 for 25-30 mins. or till the edges are bubbly.
PRETZEL-TOPPED SWEET POTATOES
This is a recipe from Country Woman magazine. I haven't tried it, but I really want to, as it looks great!
Provided by Recipe Junkie
Categories Yam/Sweet Potato
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- in large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 c butter.
- Set aside.
- in large mixing bowl, beat the sweet potatoes.
- Add the milk, sugar, vanilla and remaining butter.
- Mix well.
- Spoon into shallow, greased 2 qt baking dish.
- Sprinkle with pretzel mixture.
- Bake uncovered at 350 for 25-30 minutes or until the edges are bubbly.
Nutrition Facts : Calories 481.9, Fat 27.4, SaturatedFat 13, Cholesterol 52.9, Sodium 217, Carbohydrate 58.4, Fiber 4.9, Sugar 36.8, Protein 4
PRETZEL TOPPED SWEET POTATOES
Super awesome and yummy for turkey day:)
Provided by misty russell
Categories Other Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine pretzels, pecans , cranberries,brown sugar and 1/2 cup butter ;set aside.
- 2. In large bowl , beat sweet potatoes until smooth. Add the milk,sugar,vanilla and remaining butter; beat until well blended.
- 3. Spoon into a greased shallow 2-qt. baking dish; sprinkle pretzel mixture on top. Bake, uncovered , at 350 degrees for 20-25 minutes or until the edges are bubbly!
PRETZEL-TOPPED SWEET POTATOES RECIPE
Friends with whom I've shared this recipe say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. -Sue Mallory, Lancaster, Pennsylvania
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
- In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
- Spoon 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.
- Yield: 10-12 servings.
- Originally published as Pretzel-Topped Sweet Potatoes in Country Woman
- September/October 2005, p39
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