Pretzel Topped Sweet Potatoes
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Recipe Summary Pretzel Topped Sweet Potatoes
This is my aunt Vanessa's recipe and I am making it for this year's Christmas party.Ingredients | Top Alkaline Foods Chart13 pretzel rods, crushed1 cup chopped pecans1 cup fresh cranberries1 cup packed light brown sugar1 cup melted butter, divided1 (32 ounce) can sweet potatoes, drained1 (5 ounce) can evaporated milk½ cup white sugar1 teaspoon vanilla extractDirectionsPreheat 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.Crush pretzel rods in a resealable plastic bag using a rolling pin or mug.Info | Top Alkaline Foods Chartprep: 20 mins cook: 25 mins total: 45 mins Servings: 12 Yield: 12 servings
TAG : Pretzel Topped Sweet PotatoesSide Dish, Casseroles, Sweet Potato Casserole Recipes,
