These Pretzel Cranberry Sweet Potatoes are sweet potatoes topped with a crunchy brown sugar pretzel topping complimented by tart cranberries on top. This casserole is a great side for Christmas.
I’ve been brainstorming what I want to make for Christmas dinner. We usually have this brisket for Christmas dinner but you know I love shaking it up.
We love these Ruth’s Chris Style Sweet Potatoes for Thanksgiving. They’re too good not to have more than once a year.
Which is why a Christmas version of these sweet potatoes needed to become a side dish that we do every year. The topping is to die for. Pretzels, brown sugar, butter, pecans…hello yum.
It kind of reminds me of jello pretzel salad which I lived off of in college.
My husband said he was not a fan of the cranberries on top. I could not disagree more. Not only do they add color but they add a slight tart bite which creates a flavor party with the sweet and salty pretzel topping.
If you’re totally against them, maybe add some for color on top only.
Pretzel Cranberry Sweet Potatoes
cooked and mashed (see note)
Pretzel Crunch Topping:
chopped pretzel sticks
packed brown sugar
Preheat oven to 350 degrees and spray a 2 quart baking dish with cooking spray.
Combine sweet potatoes, sugar, butter, eggs, vanilla, and salt. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Pour into prepared dish.
For the Pretzel Crunch Topping: Combine all ingredient together in a medium bowl and sprinkle on top of sweet potato mixture.
Bake for 20-25 minutes uncovered until hot and bubbly.
Note: 3 cups sweet potatoes is about 3-4 large sweet potatoes. To cook sweet potatoes first wash and dry them carefully then you can either: 1) Bake them at 400 degrees for 50-60 minutes (my preferred method) 2) Boil them for 30 minutes or 3) Pierce them with a fork and microwave them for about 15-20 minutes.
Source: Adapted from Taste of Home. Used my own sweet potato base and halved the topping.