Pretzel Topped Sweet Potatoes

Yield

12 servings

20

25

13: pretzel rods, crushed

1 cup: chopped pecans

1 cup: fresh cranberries

1 cup: packed light brown sugar

1 cup: melted butter, divided

1 (32 ounce) can: sweet potatoes, drained

1 (5 ounce) can: evaporated milk

1/2 cup: white sugar

1 teaspoon: vanilla extract

Preheat 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.

Calories: 428 kcal

Carbohydrates: 53.5 g

Cholesterol: 44 mg

Fat: 23.3 g

Fiber: 2.9 g

Protein: 4.2 g

Sodium: 387 mg