Pretzel Cranberry Sweet Potatoes – The Girl Who Ate Everything


These Pretzel Cranberry Sweet Potatoes are sweet potatoes topped with a crunchy brown sugar pretzel topping complimented by tart cranberries on top. This casserole is a great side for Christmas.Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.


I’ve been brainstorming what I want to make for Christmas dinner. We usually have this brisket for Christmas dinner but you know I love shaking it up.

And shaking it up for me is to actually make a super traditional Christmas menu. You know, ham, potatoes, rolls, and salad. What am I missing?

We love these Ruth’s Chris Style Sweet Potatoes for Thanksgiving. They’re too good not to have more than once a year.
Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

Which is why a Christmas version of these sweet potatoes needed to become a side dish that we do every year. The topping is to die for. Pretzels, brown sugar, butter, pecans…hello yum.

It kind of reminds me of jello pretzel salad which I lived off of in college.

My husband said he was not a fan of the cranberries on top. I could not disagree more. Not only do they add color but they add a slight tart bite which creates a flavor party with the sweet and salty pretzel topping.Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

If you’re totally against them, maybe add some for color on top only.

Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

Print

Pretzel Cranberry Sweet Potatoes

Ingredients

Sweet Potatoes:

  • 3
    cups
    sweet potatoes,
    cooked and mashed (see note)
  • 1/2
    cup
    sugar
  • 1/2
    cup
    butter,
    melted
  • 2
    eggs,
    lightly beaten
  • 1
    teaspoon
    vanilla extract
  • 1/2
    teaspoon
    salt

Pretzel Crunch Topping:

  • 1
    cup
    chopped pretzel sticks
  • 1/2
    cup
    chopped pecans
  • 1/2
    cup
    fresh cranberries
  • 1/2
    cup
    packed brown sugar
  • 1/4
    cup
    butter, melted

Instructions

  1. Preheat oven to 350 degrees and spray a 2 quart baking dish with cooking spray.

  2. Combine sweet potatoes, sugar, butter, eggs, vanilla, and salt. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Pour into prepared dish.

  3. For the Pretzel Crunch Topping: Combine all ingredient together in a medium bowl and sprinkle on top of sweet potato mixture. 

  4. Bake for 20-25 minutes uncovered until hot and bubbly.

Recipe Notes

Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.

Source: Adapted from Taste of Home. Used my own sweet potato base and halved the topping.

Pretzel Cranberry Sweet Potatoes - sweet potatoes topped with a sweet brown sugar pretzel topping and tart cranberries.

 





Link to the original: Source link

close