Pretzel Cranberry Sweet Potatoes
The ultimate comfort food that brings sweetness and crunch to your table. Pretzel Cranberry Sweet Potatoes combine creamy sweet potatoes, tart cranberries, and crunchy pretzel topping for a delicious side dish. Perfect for fall gatherings or a cozy weeknight dinner!
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Chef's Knife
Ingredients
- 3 cups sweet potatoes cooked and mashed
- 1/2 cup sugar
- 1/2 cup butter melted
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pretzel sticks
- 1/2 cup chopped pecans
- 1/2 cup fresh cranberries
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
Instructions
- Preheat oven to 350 degrees and spray a 2 quart baking dish with cooking spray.
- Combine sweet potatoes, sugar, butter, eggs, vanilla extract, 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.
- For the Pretzel Crunch Topping: Combine all ingredient together in a medium bowl and sprinkle on top of sweet potato mixture.
- Bake for 20-25 minutes uncovered until hot and bubbly.
Notes
- Tip 1: 3 cups sweet potatoes is about 3-4 large sweet potatoes.
- Tip 2: To cook sweet potatoes first wash and dry them carefully.
- Tip 3: You can either bake them at 400 degrees for 50-60 minutes (my preferred method).
- Tip 4: Alternatively, boil them for 30 minutes or pierce them with a fork and microwave them for about 15-20 minutes.