Thanksgiving was great! There was a chance of inclement weather, but that turned out to be nothing. Everyone arrived Wednesday night, and by Friday night, after a satisfying Husker win, they were all on their way back home. Seemed to fly by very quickly, but on the other hand it was nice that everyone still had a whole weekend waiting for them after all the celebrating!
We stick to a tradition menu for this holiday, but I did try some new things this year. One of the variables on the menu is the sweet potatoes. Not a loved veggie by the general population, but my dad likes them so I am always looking for a magic way to prepare them that will dazzle the crowd. My son who does not like sweet taters said this was good, so there you go.
Pretzel Topped Sweet Potatoes 10-12 Servings
2 cups chopped pretzels
1 cup chopped pecans
1 cup coarsely chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 stick butter, melted
1 -2 1/2# can sweet potatoes, drained
1 -5oz can evaporated milk
1/2 cup sugar
1 tsp vanilla extract
In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and butter; set aside.
In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, & vanilla; beat until well blended.
Spoon into a greased shallow 2 qt baking dish; sprinkle with pretzel mixture and bake uncovered @ 350* for 25-30 min or until edges are bubbly.
These were best the first time served, the pretzels got mushy when reheated and didn't look very appetizing. I also thought that half of the amount of pretzel topping would be sufficient, but James said that was his favorite part.
No comments:
Post a Comment