pretzel-topped sweet potatoes

This is BEYOND amazing! If you like sweet potato dishes, you MUST, MUST, MUST make this and let me know what you think. Frankly, I don't even know how I'm typing this post, because when I ate the sweet potatoes, I DIED!!! :) It's all about the crispety-crunchety topping with its complex mix of salty-crunchy pretzels, tart-sweet cranberries, and nutty pecans. Shut UP!!! OK - enough hyperbole. On to the actual recipe:

Pretzel-Topped Sweet Potatoes

2 cups coarsely crushed pretzels
1 cup coarsely chopped pecans
1 cup cranberries
1 cup packed light brown sugar
1 cup butter, divided and melted
2 tsp. cinnamon, divided
2 1/2 - 3 lbs. canned sweet potatoes, drained
1 5-oz. can evaporated milk
1/2 cup sugar
1 1/2 tsp. vanilla

In a large bowl, combine crushed pretzels, chopped pecans, cranberries, brown sugar, 1/2 cup melted butter, and 1 tsp. cinnamon. Set aside.

In another large bowl, beat sweet potatoes until smooth. Add evaporated milk, sugar, vanilla, and rest of melted butter and cinnamon. Beat well.

Spoon potato mixture into a 9 x 13" pan sprayed with Pam, and top with pretzel mixture. Bake uncovered at 350 degrees for 30-40 mins. or until nicely browned and bubbly. Eat and DIE!!!