Sweet & Salty Pretzel-Topped Sweet Potatoes

3.67 from 3 votes

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Course: Dessert, Side Dish

Cuisine: American

Servings:

Calories: 901kcal

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

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.