Overhead view of Sweet and Salty Sweet Potatoes in a white square baking dish on a white and beige table with orange flowers around the dish

Sweet & Salty Pretzel-Topped Sweet Potatoes

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.

3.67 from 3 votes
Overhead view of Sweet and Salty Sweet Potatoes in a white square baking dish on a white and beige table with orange flowers around the dish
Print Recipe

Sweet & Salty Pretzel-Topped Sweet Potatoes

Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dessert, Side Dish
Cuisine: American
Servings: 8
Calories: 901kcal
Author: Kim Maes

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)
  • 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 Facts
Sweet & Salty Pretzel-Topped Sweet Potatoes
Amount Per Serving
Calories 901 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g95%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 66mg22%
Sodium 1249mg52%
Potassium 558mg16%
Carbohydrates 137g46%
Fiber 6g24%
Sugar 53g59%
Protein 5g10%
Vitamin A 16803IU336%
Vitamin C 4mg5%
Calcium 119mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Kim Maes Potatoes Pretzels Salt Sweet
0 shares
Previous Post

Pumpkin Mac & Cheese

Next Post

Chocolate Amaretti Cookies

  1. Bill Pizer
    November 28, 2022

    Sweet potato mixture is good, topping is not. Pretzels got soggy and craisins got very hard and crispy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sept/Oct 2023 Cover

SUBSCRIBE

NOW!

Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!