Preheat oven to 350 degrees.
In large bowl, combine pretzels, pecans, dried cranberries, brown sugar and 1/2 cup butter; set aside.
In another large bowl, beat sweet potatoes until smooth. Add milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon in to large shallow baking dish (10 x 13)*. Sprinkle with pretzel mixture. Bake uncovered for 25-30 minutes until the edges are bubbly.
*Alternatively, if you have a crockpot with a removable pot, potatoes can be placed in pot, add topping bake in oven until top is crunchy. Place crock back in Crockpot base and keep warm until time to eat. Great when you need the oven space.
To rehydrate dried cranberries cover in hot water for 15-20 minutes and drain.
As a twist of flavor rehydrate cranberries in Orange juice. Strain reserving the juice and whipped the juice into the potatoes. Adjust the amount of melted butter and/or milk equally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (232g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 209 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 44.1mg||14 %|
|Sodium 188.2mg||6 %|
|Potassium 406.5mg||11 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 73.4g|
|Protein 3.8g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 527
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