Salted Caramel Pretzel Sweet Potato Casserole
Oh my goodness, this sweet potato casserole (and not just any sweet potato casserole) is definitely one of our new fall favorites, and is absolutely making an appearance at Thanksgiving—and possibly at Christmas as well. The thing about this dish that elevates it from the usual November/December staple is the topping we’ve added—the salted caramel pretzel topping, that is.
That’s right, what was a wonderfully sweet and autumnal dish just became even more so with the addition of salted caramel sauce and pretzels. Something about the salty-sweet combo gets us, along with the great crunch that the pretzels offer, and it turns into a more complete dish that has a little something for everyone. Trust us, it’s impossible to resist this dish!
Why You’ll Love This Recipe
Not only does this casserole bring a delightful twist to your holiday table, but the combination of sweet potatoes with the salted caramel and crunchy pretzels is a game-changer. It’s the perfect balance of sweet and savory, with a texture that keeps everyone coming back for more.
Kitchen Equipment You’ll Need
- Oven
- 9×13-inch baking dish
- Large bowl
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Potato masher or fork
Ingredients
- 6-7 large sweet potatoes, roasted
- 1 cup milk
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger, optional
- 1/4 teaspoon allspice
- 3/4 cup caramel sauce
- 3/4 cup pretzels (crushed, optional)
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter
- Sea salt, to taste
Step-by-Step Instructions
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray. Once roasted potatoes are cool enough to handle, remove skins and place potatoes in a large bowl.
- Pour in milk, brown sugar, and butter, and mix in cinnamon, nutmeg, ginger (if using), and allspice. Mash together until potatoes are smooth and everything is evenly incorporated.
- Transfer mixture to baking dish and set aside.
- Melt butter in a medium saucepan over medium heat and stir in brown sugar, whisking until sugar is dissolved. Stir in (crushed) pretzels, then pour mixture over sweet potatoes. Top with an even drizzle of caramel sauce, then sprinkle with sea salt.
- Place baking dish in oven and bake for 25-30 minutes, or until heated through.
- Remove from oven, serve hot, and enjoy!
Tips for Success
To ensure the best results, make sure your sweet potatoes are fully roasted and soft before mashing. This will give you a smoother texture. Don’t skip the sea salt; it enhances the caramel flavor beautifully!
Additional Tips or Variations
For a nutty twist, you can add chopped pecans to the pretzel topping. If you’re a fan of spice, a dash of cayenne pepper in the sweet potato mixture can add a subtle heat.
Nutritional Highlights (Per Serving)
This casserole is rich in vitamins A and C from the sweet potatoes, and offers a delightful mix of carbohydrates and fats from the pretzels and caramel topping.
Frequently Asked Questions (FAQ)
Can I make this casserole ahead of time? Yes, you can prepare the sweet potato mixture and store it in the fridge for up to a day in advance. Add the topping just before baking.
Can I use store-bought caramel sauce? Absolutely! Store-bought caramel works perfectly if you’re short on time.
What can I substitute for pretzels? If you’re gluten-free or just don’t have pretzels on hand, try using gluten-free crackers or nuts for a similar crunch.
Conclusion
We hope you give this Salted Caramel Pretzel Sweet Potato Casserole a try and experience the joy it brings to any holiday table. We would love to hear how it turned out for you, so please share your thoughts and any twists you added to the recipe!
