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Pretzel Topped Sweet Potatoes


"This is my aunt Vanessa's recipe and I am making it for this year's Christmas party."
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45 m servings 428 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.
  3. 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.
  4. Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.


  • Cook's Note:
  • Crush pretzel rods in a resealable plastic bag using a rolling pin or mug.

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