Recipe from: Laura Watson
This is a yummy fav. side dish, esp. at Thanksgiving and Christmas. You know if 'food connoisseur', Scott Dowdy, gives compliments and asks for recipe, you know its gotta be good. ha ha ha
2 c. pretzel rods (13 rods)
1 c. pecans or walnuts
1 1/2 c. fresh or frozen cranberries
1 c. packed brown sugar
1 c. butter, melted, divided
1 c. (2 1/2 lbs.) sweet potatoes, drained
1 can (5oz). evaporated milk
1/2 c. sugar
1 tsp. vanilla
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended. Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.
This is a yummy fav. side dish, esp. at Thanksgiving and Christmas. You know if 'food connoisseur', Scott Dowdy, gives compliments and asks for recipe, you know its gotta be good. ha ha ha
2 c. pretzel rods (13 rods)
1 c. pecans or walnuts
1 1/2 c. fresh or frozen cranberries
1 c. packed brown sugar
1 c. butter, melted, divided
1 c. (2 1/2 lbs.) sweet potatoes, drained
1 can (5oz). evaporated milk
1/2 c. sugar
1 tsp. vanilla
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended. Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.
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