Is There Anything Butter Can't Do?

The Story:

I'm sorry I haven't been posting!!!  I'm not even going to try to explain away the lack of recipes or justify why I haven't been posting.

But here's something I plan on making for Thursday, the most bestest holiday besides Christmas!  I've never made it myself, but I've eaten the same recipe and I can't wait.  Although, I won't be adding the pecans, sadly, because Matt's not havin' any and Matt havin' some is more important than nuts.  Have I mentioned what a fabulous husband I have lately?



The Recipe:

Pretzel-Topped Sweet Potatoes (from Mom)
2 cups chopped pretzels (I'm going to use one of those hand whopp-o-chop-os)
1 cup chopped pecans
1 cup fresh cranberries
1 cup packed brown sugar
1 cup melted butter, divided
1 can (2 1/2 lb.) drained sweet potatoes or yams
1 (5 oz.) can evaporated milk
1/2 cup white sugar
1 teaspoon vanilla extract

Doesn't that sound amazing?!  It is!

In a large bowl, combine the pretzels, pecans, cranberries, brown sugar, and 1/2 cup butter; set aside.

In a large mixing bowl, beat the sweet potatoes.  Add the milk, sugar, vanilla, and remaining butter.  Mix well.  Spoon into a greased, shallow 2-quart baking dish (I'm doubling the recipe and using a 9"x13", but an 8"x8" dish will work for one); sprinkle with pretzel mixture.  Bake uncovered at 350° F for 25-30 minutes or until edges are bubbly.



The Verdict:

Try it.  I'm not kidding.

But if you double the recipe, don't double the topping, because it will be several inches thick and won't even fit in the pan. Srsly.