Saturday, November 26, 2016

Salted Caramel Pretzel Sweet Potato Casserole


Skip the candied yams...go straight for this salty sweet treat for Thanksgiving.  Using real fresh sweet potatoes instead of a canned yam makes a world of difference so don't just grab a yam, get the real deal even if it takes a couple of stores to find it.  You won't regret it.

To safe a few steps I cheated and bought a good quality caramel from the ice cream section at the groc.  One less thing to do on a busy day of cooking is a good thing.

Salted Caramel Pretzel Sweet Potato Casserole

  • 4 sweet potatoes (about 2 1/2-3 pounds)
  • 1/4 c cream
  • 1/4 c brown sugar
  • 1 t cinnamon
  • 1/2 t ground ginger
  • 1/2 t nutmeg


Topping

  • 1/3 c brown sugar
  • 1/3 c butter
  • 1 c crushed pretzels
  • 2/3 c caramel sauce
  • flaked sea salt (like maldon)


Heat oven to 400F.  Poke holes into sweet potatoes with a fork and place on a baking sheet. Roast for about an hour until thickest potato is fork tender.  Cool to room temperature.

Once potatoes are cooled peel and place the pulp in a mixing bowl.   Add spices, cream and brown sugar.  Mash until smooth and even consistency.  Transfer into a lightly greased casserole dish.ds

Make the topping.  In a small sauce pan heat butter and brown sugar.  Stir over moderate heat until it starts to bubble and the sugar is completely dissolved.  Stir in pretzels until well coated.  Pour pretzel mixture over the sweet potatoes and spread to evenly distribute.  Drizzle caramel sauce evenly over pretzels.  

Bake in 350F oven uncovered until hot and bubbly for about 30 minutes.  Remove from oven and sprinkle flaked sea salt over the hot caramel pretzels.  Serve hot with your Thanksgiving feast!

No comments: