Sweet potatoes are like the black sheep of the family Thanksgiving table.
People bypass the not-really-a-side, not-really-a-dessert dish for the better things in life like stuffing and mashed potatoes.
I’m not one of those people, though. I adore sweet potatoes. Whether it’s sweet potato casserole or marshmallow-topped sweet potatoes, I love all versions.
This is a really good recipe to get people excited about the side dish. It’s unique and extremely tasty. The salted caramel pretzel topping makes this more dessert than side, but it’s still worth a spot on your turkey day plate.
If you really want to wow your family or friends at Thanksgiving, serve this!
PS: Make sure you make this RIGHT before you serve it, so the pretzels don’t get soggy.
Enjoy!
Salted Caramel Pretzel Topped Sweet Potatoes
Whipped sweet potatoes topped with a sweet caramel pretzel topping.
Ingredients
Directions
- Preheat oven to 400 degrees. Poke holes all over sweet potatoes. Roast for 1-1.5 hours or until sweet potatoes are soft. Let cool completely.
- Scoop out the insides of the sweet potatoes into a large bowl. Add one stick (8 TBS.) butter, a pinch of salt, cinnamon, and 1/4 cup brown sugar. Beat with a hand mixer until well blended.
- Add milk to sweet potatoes, half a cup at a time, while mixing with hand mixer. Continue to beat until whipped.
- Pour sweet potatoes into a greased 13×9″ baking dish into an even layer.
- Preheat oven to 350 degrees. Meanwhile, in a small sauce pan, melt remaining 4 tablespoons butter. Stir in remaining 1/4 cup brown sugar and then add crushed pretzels. Stir, cooking over medium heat, for 2-3 more minutes. Remove from heat.
- Pour pretzel mix on top of sweet potatoes, spreading into an even layer. Drizzle caramel sauce on top and sprinkle flaky sea salt on top of that. Bake, uncovered, for 25-30 minutes.
