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Pretzel-Topped Sweet Potatoes
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Salads - Soups - Sidedishes
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None
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| Servings |
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10-12
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Ingredients |
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2 cups chopped pretzel rods (about 13)
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1 cup chopped pecans
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1 cup fresh or frozen cranberries
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1 cup packed brown sugar
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1 cup butter, melted, divided
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1 can (2-1/2 lbs) sweet potatoes, drained
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1 can (5 oz) evaporated milk
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1/2 cup sugar
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1 tsp vanilla extract
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Instructions |
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In a large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
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In a large bowl, beat sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
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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.
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Originally Submitted
10/2/2009
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0 Out of 5 from
0 reviews
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