Pretzel Topped Sweet Potatoes Recipe 435 Food

PRETZEL-TOPPED SWEET POTATOES RECIPE - (4.3/5)

Steps:

• In large bowl, combine the pretzels, pecans, cranberries, brown sugar, and 1/2 c. butter; set aside. In large bowl, beat sweet potatoes till smooth. Add the milk, sugar, vanilla, and remaining butter; beat till well blended. Spoon in greased shallow 2 qt baking dish; sprinkle w/ pretzel mix. Bake, uncovered, at 350 for 25-30 mins. or till the edges are bubbly.

PRETZEL-TOPPED SWEET POTATOES

Steps:

• in large bowl, combine pretzels, pecans, cranberries, brown sugar and 1/2 c butter.
• Set aside.
• in large mixing bowl, beat the sweet potatoes.
• Add the milk, sugar, vanilla and remaining butter.
• Mix well.
• Spoon into shallow, greased 2 qt baking dish.
• Sprinkle with pretzel mixture.
• Bake uncovered at 350 for 25-30 minutes or until the edges are bubbly.

PRETZEL TOPPED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.
• Beat sweet potatoes together in a bowl until smooth; add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. Spoon mixture into the prepared baking dish; sprinkle pretzel mixture over the top.
• Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.

SWEET POTATO PRETZELS

Steps:

• Let yeast proof in water with sugar and salt.
• Add all other ingredients except coarse salt, let rise for 1 hour.
• Roll into sticks and place on a cooling rack on a cookie sheet.
• In a separate bowl mix beaten egg yolk with the tablespoon of water.
• Brush the pretzels with the egg wash and sprinkle with coarse salt.
• Bake at 350 degrees for 30 minutes or until golden brown.

MALLOW TOPPED SWEET POTATOES

Steps:

• Heat oven to 350 degrees.
• Pour sweet potatoes in a 10x6" (1 1/2 quart) baking dish coated with cooking spray.
• In a separate bowl, combine butter, orange juice, brown sugar, salt and spices.
• Mix thoroughly.
• Pour mixture over sweet potatoes.
• Top with marshmallows.
• Bake for 18-20 min.
• or until hot and marshmallows are lightly browned.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.