I’m all about a traditional Thanksgiving dinner, but with a twist. I like the classing side dish recipes, but give me something unique. I found a winner when I made this Pretzel Brown Sugar Sweet Potatoes Casserole recipe. It’s got a sweet whipped sweet potato base that’s topped with crushed pretzels, chopped pecans, brown sugar and cranberries. It tastes AMAZING with the sweet crunch, but looks so festive too. You can make it ahead of time as well!
Sometimes Thanksgiving can overwhelm cooks with the timing of the side dishes alongside your turkey. It doesn’t have to be complicated though. This sweet potatoes casserole has two layers. You can prepare the first layer of sweet potato ahead of time and keep it in the refrigerator. Make it a day or two before Thanksgiving. Then you just add your toppings and bake when you’re ready.
It’s one of the many reasons I love this recipe so much. It’s unique, easy and can be made ahead. That’s such a win in my book. Skip the marshmallows, put down the streusel and think outside of the box with this pretzel topping!
Pretzel Brown Sugar Sweet Potatoes Casserole Recipe
This is such a versatile Thanksgiving side dish recipe. You *could* make it with canned sweet potatoes, if that suits you. However, I always think canned lacks the texture and flavor depth that you get from roasting. It’s also so easy to roast sweet potatoes too. However you decide to make this recipe, you’re going to love it.
What To Serve With Your Brown Sugar Sweet Potatoes Casserole
Sweet Potatoes are an All-American classic on the Thanksgiving table. Some people chose to opt out of making traditional Mashed Potatoes when they make sweet too. That’s a personal choice. If you need other side dish recipes, here are some favorites:
- Make Ahead Cranberry Sauce
- Southern Squash Casserole
- Slow Cooker Sausage Apple Stuffing
- Easy Creamed Corn
Recipe Substitutions You Can Make
There are two big substitutions that you can do with this recipe, depending on what you prefer. You can change out the fresh cranberries for dried ones, which is a bit easier to find in the grocery store. You can also substitute canned sweet potatoes if you don’t want to roast fresh ones in the oven
How To Make Brown Sugar Sweet Potatoes Casserole Ahead Of Time
If you want to prep this casserole before baking, you can make it 1-2 days ahead of time. You’ll roast your potatoes, and whip them into the bottom base layer. DO NOT add your topping. Instead, you’ll place the bottom layer in the refrigerator. Pull it before you’re ready to bake and add the topping layer. Pop it into the oven when you’re ready!
What To Do With Leftover Sweet Potato Casserole
Refrigerate any leftovers, in the casserole dish, for 5-7 days. You can reheat at a 350º oven until the center is warm. If your family is like mine, and loves to scrape the toppings off, you might want to make more topping. You can always refresh the toppings and bake to warm up again. That guarantees it’s always as good as the first time you serve it!
What You’ll Need From The Grocery Store:
- Fresh Sweet Potatoes
- Brown Sugar
- Fresh Cranberries
- Pretzels (Twists Or Rods)
- Chopped Pecans
- Evaporated Milk
- Vanilla Extract
How To Make Pretzel Brown Sugar Sweet Potatoes Casserole
Preheat the oven to 400º. Place your fresh sweet potatoes on a roasting sheet. Stab with a fork. Bake for 20-25 minutes until soft. In a large bowl, combine the crushed pretzels, pecans, cranberries, brown sugar and 1/2 cup of butter. Mix well and set aside.
Remove the skins of your sweet potatoes. In a different bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter. Beat until well blended. Lower oven to 350º.
Spoon into a greased 2-quart baking dish (note: refrigerate if making ahead of time). Sprinkle the pretzel brown sugar mixture on top. Bake, uncovered, at 350º for 25-30 minutes or until the edges are bubbly.
- 2 Cups Chopped Pretzels
- 1 Cup Chopped Pecans
- 1 Cup Fresh Cranberries (OR Dried)
- 1 Cup Packed Brown Sugar
- 1 Cup Butter (Melted), Divided
- 2 1/2 Pounds Sweet Potatoes (OR Canned)
- 1 Can Evaporated Milk (5 Ounces)
- 1/2 Cup Sugar
- 1 Teaspoon Vanilla Extract
- Preheat the oven to 400º. Place your fresh sweet potatoes on a roasting sheet. Stab with a fork. Bake for 20-25 minutes until soft.
- In a large bowl, combine the crushed pretzels, pecans, cranberries, brown sugar and 1/2 cup of butter. Mix well and set aside.
- Remove the skins of your sweet potatoes. In a different bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter. Beat until well blended. Lower oven to 350º.
- Spoon into a greased 2-quart baking dish (note: refrigerate if making ahead of time). Sprinkle the pretzel brown sugar mixture on top. Bake, uncovered, at 350º for 25-30 minutes or until the edges are bubbly.
- Store leftovers in the refrigerator for 5-7 days. Reheat in the oven until center is warmed again.
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