This Salted Caramel Pretzel Sweet Potato Casserole is made with roasted sweet potatoes, brown sugar, butter, crunchy pretzels, and gooey caramel sauce—a salty-sweet side dish that’ll disappear fast!
I have a Thanksgiving rule: No fighting at the table. You’d think that would be common sense, right? Well, that rule went straight out the window the first time I made this Salted Caramel Pretzel Sweet Potato Casserole.
Picture this: The table is filled with turkey, stuffing, and all the usual suspects. I set down this golden, caramel-drizzled masterpiece, thinking it would be a nice little side dish moment. Before I could even take my seat, I heard my cousin yell, “Who ate the last bite?!”
Folks, it was chaos. Spoons clashing. Side-eyes being thrown. Someone (I won’t name names, but it was definitely my uncle) literally scraped the dish clean when they thought no one was watching. I sat there, stunned, realizing I had just created the most fought-over dish at Thanksgiving.
Now? If I don’t bring it, I get threats. “You’re making that caramel sweet potato thing again, right?” And honestly? I get it. This casserole is the perfect mix of creamy, crunchy, salty, and sweet, and I will be doubling the recipe this year.
Learn from my mistakes. Make extra.
Why You’ll Love This Salted Caramel Pretzel Sweet Potato Casserole Recipe?
- It’s sweet and salty perfection. Creamy mashed sweet potatoes + crunchy pretzels + buttery caramel? Say no more.
- Way better than marshmallows. If you’re not a fan of the classic marshmallow topping, this is your new go-to.
- Stupidly easy to make. No complicated steps, just mix, layer, and bake.
- Works as a side dish or a dessert. Because honestly, who cares about labels?
- You can make it ahead. Meaning less last-minute holiday stress.
Ingredient Notes:
- Sweet Potatoes – The base of the dish. Naturally sweet, super creamy when mashed, and full of flavor.
- Milk – Helps make the mashed potatoes smooth and luscious.
- Brown Sugar – Because sweet potatoes and caramel-like brown sugar are a match made in heaven.
- Butter – It’s a holiday dish, we’re not skimping on the butter.
- Cinnamon, Nutmeg, Ginger & Allspice – All the cozy fall spices in one place.
- Caramel Sauce – Because of course we’re drizzling this with caramel.
- Crushed Pretzels – The salty crunch that makes this dish.
- Sea Salt – A little sprinkle on top takes everything to the next level.
- Pecans (Optional, but you should definitely add them) – Adds a nutty, toasty crunch.
How To Make Salted Caramel Pretzel Sweet Potato Casserole?
Step 1: Roast & Mash the Sweet Potatoes
- Preheat your oven to 400ºF.
- Roast your sweet potatoes until they’re fork-tender. This makes them naturally sweeter and way more flavorful.
- Once they’re cool enough to handle, scoop the insides into a big bowl and mash them up.
Step 2: Mix in the Good Stuff
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- Add milk, brown sugar, butter, cinnamon, nutmeg, ginger, and allspice to the mashed sweet potatoes.
- Stir until everything is combined and creamy. It should smell like the best part of fall.
Step 3: Spread It Out
- Transfer the mashed sweet potatoes into a greased 9×13-inch baking dish and smooth out the top.
Step 4: Make the Pretzel Topping
- Melt butter in a small saucepan, then stir in brown sugar and crushed pretzels.
- Sprinkle this magical mixture over the sweet potatoes.
Step 5: Drizzle with Caramel & Bake
- Drizzle caramel sauce over the top and finish with a sprinkle of sea salt.
- Bake at 350ºF for 25-30 minutes until everything is warm and the topping is golden.
Step 6: Serve & Watch It Vanish
- Optional: Add chopped pecans for extra crunch.
- Sit back and watch people fight over the last spoonful.
Storage Options:
- Fridge: Store leftovers (if there are any) in an airtight container for up to 4 days.
- Freezer: You can freeze it, but the pretzels won’t stay as crunchy. If freezing, add the topping fresh before reheating.
- Make-Ahead: Prep everything the day before, but don’t add the pretzel topping until right before baking.
Variations and Substitutions:
- Try a different topping. Crushed Ritz crackers, pecans, or even granola work great!
- Swap the caramel. Use maple syrup for a less sweet but equally delicious twist.
- Make it dairy-free. Swap butter and milk for plant-based alternatives.
- Add chocolate chips. Yes, really. A sprinkle of mini chocolate chips takes this from “amazing” to “life-changing.”
What to Serve with Salted Caramel Pretzel Sweet Potato Casserole?
This dish goes with just about anything, but here are some top picks:
- Classic Thanksgiving mains – Turkey, ham, or pork roast.
- Other holiday sides – Stuffing, cranberry sauce, green bean casserole.
- Something creamy – Serve it with vanilla ice cream for a dessert-level experience.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Just add the pretzel topping right before baking so it stays crisp.
Can I use canned sweet potatoes?
You can, but roasting fresh sweet potatoes gives it way better flavor.
What if I don’t like pretzels?
Swap them for pecans, oats, or even graham crackers!
If you love sweet potatoes, caramel, and that perfect salty crunch—this casserole is calling your name. Try it out and let me know… did people fight over the last bite at your table too?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salted Caramel Pretzel Sweet Potato Casserole
Ingredients
- 6-7 large sweet potatoes roasted
- 1 c milk
- 1/3 c brown sugar
- 2 tbsp unsalted butter
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger optional
- 1/4 tsp allspice
Topping:
- 3/4 c caramel sauce
- 3/4 c pretzels crushed, optional
- 1/4 c brown sugar
- 4 tbsp. unsalted butter
- sea salt to taste
- Pecans optional
Instructions
- Begin by preheating your oven to 350º F and greasing a baking dish measuring 9x13 inches.
- Take a bowl and mash the potatoes. Add milk, brown sugar, butter, cinnamon, nutmeg, ginger (if desired) and allspice. Mix everything together.
- Pour the mixture into the baking dish.
- In a saucepan melt butter. Stir in sugar until it dissolves. Then add crushed pretzels to the mixture.
- Spread the pretzel mixture evenly over the potatoes. Drizzle some caramel sauce, on top and sprinkle with sea salt.
- Place the dish in the oven and bake for 25 to 30 minutes until it is heated through.
- You can add some pecans in top (Optional)
- Enjoy this dish while it's hot and relish each bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
