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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