Süß-salzige Süßkartoffeln mit Brezel-Topping

Zutaten

• 4 large sweet potatoes ((about 3 pounds))
• 1 (5-ounce) can evaporated milk
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup unsalted butter (, melted (divided))
• 2 1/2 cups gluten-free pretzel sticks (, coarsely chopped)
• 1 cup chopped pecans
• 1 cup dried cranberries
• 1 tart apple (, such as granny smith, peeled, cored, and diced into 1/2-inch pieces)
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon

Zubereitung

1. 1

   Preheat the oven to 400°F. Scrub sweet potatoes and pierce several times with a fork. Place on a foil-lined baking pan and bake until tender, about 1 hour. Remove from the oven and reduce oven temperature to 350°F.

2. 2

   When potatoes are cool enough to handle, remove and discard skins. Mash the sweet potato flesh in a large bowl until they are smooth. Add the evaporated milk, granulated sugar, vanilla, and ½ cup butter. Beat with an electric mixer or whisk by hand until well blended. Spoon potato mixture into a greased shallow 2-quart baking dish. If making ahead, stop here, cover the dish with foil, and set aside up to 2 hours until ready to bake.

3. 3

   When ready to bake, combine pretzel pieces, pecans, cranberries, apples, brown sugar and ½ cup butter together in a medium bowl. Sprinkle pretzel mixture evenly over the prepared sweet potato mixture. Bake, uncovered, for 25-30 minutes or until the edges are bubbly. Serve warm or at room temperature.