Sweet & Salty Pretzel-Topped Sweet Potatoes
Published Oct 23, 2022
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A huge family favorite, this salty and sweet Sweet & Salty Pretzel-Topped Sweet Potatoes recipe is an addicting mix of flavors and is a hit with adults and kids, even with those who think they don’t like sweet potatoes.

Sweet & Salty Pretzel-Topped Sweet Potatoes
Ingredients
- 4 large sweet potatoes, (about 3 pounds)
- 1 (5-ounce) can evaporated milk
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter, , melted (divided)
- 2½ cups gluten-free pretzel sticks, , coarsely chopped
- 1 cup chopped pecans
- 1 cup dried cranberries
- 1 tart apple, , such as granny smith, peeled, cored, and diced into ½-inch pieces
- ¾ cup packed brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Scrub sweet potatoes and pierce several times with a fork. Place on a foil-lined baking pan and bake until tender, about 1 hour. Remove from the oven and reduce oven temperature to 350°F.
- When potatoes are cool enough to handle, remove and discard skins. Mash the sweet potato flesh in a large bowl until they are smooth. Add the evaporated milk, granulated sugar, vanilla, and ½ cup butter. Beat with an electric mixer or whisk by hand until well blended. Spoon potato mixture into a greased shallow 2-quart baking dish. If making ahead, stop here, cover the dish with foil, and set aside up to 2 hours until ready to bake.
- When ready to bake, combine pretzel pieces, pecans, cranberries, apples, brown sugar and ½ cup butter together in a medium bowl. Sprinkle pretzel mixture evenly over the prepared sweet potato mixture. Bake, uncovered, for 25-30 minutes or until the edges are bubbly. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet potato mixture is good, topping is not. Pretzels got soggy and craisins got very hard and crispy.