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Pretzel-topped

Sweet potatoes

INGREDIENTS

  • 2 lbs sweet potatoes

  • 1 - 1 1/2 Cups pretzel pieces

  • 1/2 Cup roasted pecans

  • 1/2 Cup cranberries

  • 1/2 Cup brown sugar

  • 1/2 Cup butter, melted 

  • 1/2 Cup sugar

  • 1 Tsp cinnamon

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Preparation

  • Preheat oven to 350

  • Peel and chop potatoes into 1 - 1 1/2 inch cubes. Boil potatoes until tender. 

  • Drain and smash potatoes adding in sugar and cinnamon. Transfer into a shallow, greased baking dish. 

  • In a bowl, combine rest of ingredients and crumble on top of potatoes. 

  • Bake uncovered for 25-30 minutes until edges are bubbly. 

  • Serves 10-12 people.

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