Sweet Potato Pretzels Recipes

PRETZEL-TOPPED SWEET POTATOES

Pretzel-Topped Sweet Potatoes image

Friends I've shared this recipe with say it's their favorite way to serve sweet potatoes. I like to make it for brunch as a colorful go-with dish. The mingled sweet, tart and salty tastes are an unusual treat. -Sue Mallory, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 484 calories, Fat 24g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 606mg sodium, Carbohydrate 66g carbohydrate (43g sugars, Fiber 4g fiber), Protein 5g protein.

SWEET POTATO PRETZELS

Sweet Potato Pretzels image

Make and share this Sweet Potato Pretzels recipe from Food.com.

Provided by klr23

Categories < 4 Hours

Time 1h45m

Yield 7 serving(s)

Number Of Ingredients 12

Ingredients

1 5/8 teaspoons dry yeast
1/2 cup warm water
1/2 teaspoon salt
1 5/8 teaspoons sugar
1 cup sweet potato, pureed
1/4 cup butter, melted
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon cinnamon
2 tablespoons coarse salt
1 large egg yolk, beaten
1 tablespoon water

Steps:

Let yeast proof in water with sugar and salt.
Add all other ingredients except coarse salt, let rise for 1 hour.
Roll into sticks and place on a cooling rack on a cookie sheet.
In a separate bowl mix beaten egg yolk with the tablespoon of water.
Brush the pretzels with the egg wash and sprinkle with coarse salt.
Bake at 350 degrees for 30 minutes or until golden brown.

Nutrition Facts : Calories 213.3, Fat 7.9, SaturatedFat 4.5, Cholesterol 43.8, Sodium 2230.7, Carbohydrate 31.5, Fiber 3.3, Sugar 1.9, Protein 5.2

PRETZEL TOPPED SWEET POTATOES

Pretzel Topped Sweet Potatoes image

This is my aunt Vanessa's recipe and I am making it for this year's Christmas party.

Provided by JenniH76

Categories Side Dish Casseroles Sweet Potato Casserole Recipes

Time 45m

Yield 12

Number Of Ingredients 9

Ingredients

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
½ cup white sugar
1 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 53.5 g, Cholesterol 44.1 mg, Fat 23.3 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 10.8 g, Sodium 386.5 mg, Sugar 32.1 g

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