Print

[riversbend again]

2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract
Directions:
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly. Yield: 10-12 servings.


Now, I tweaked this to my liking. I don't like canned sweet potatoes, so I used fresh. Cooked them til tender and saved some of the cooking juice. I didn't mash them, I left them in chunks.  I put them in a 9x13 pan with some butter, and then sprinkled the pretzel, pecan, cranberry topping over them and then baked it til the cranberries were soft. I didn't time it (sorry) I just kept an eye on it checking the cranberries.  It was very good, and my kids have asked me to make it again for Christmas.

[erfire]

This sounds really good. I am a sweet potato fan but no one else is so I didn't get any on Thanksgiving.  I bought some fresh but haven't cooked them yet. I think I may try this one.