Ingredients
- 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
- 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-quart. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.
Yield: 10-12 servings.
Recipe courtesy of Taste ofHome magazine. Visit TasteofHome.com for more Thanksgiving recipes.