This weekend is going to be interesting.


PAX East has returned to Boston, and yet again I shake my head at the immense excitement building up in my husband as the conference approaches.  It’s that time of year when he gets to nerd-out like no other, and this year, he’s even got friends going with him from other parts of the country and Canada.  Nerds unite!

I mean that in the best way possible; I do find their passion for all things online gaming slightly adorable, even if I don’t understand it.  I’ve been known to kick back with a vintage gaming system myself (does anyone else still love playing Zelda on their Nintendo 64 from 1998?) but the whole online MMO-RPG thing is just too much for me.


I’ll just slink back to the kitchen and eat my curry, thank you.

But since there will be a convergence of online friends, and we do live just outside the city, we’ll be hosting a dinner party on Saturday.  I’m excited, since I’ll have nothing to do that day anyway while they’re all at the conference, so hopefully I’ll be sharing some photos of that later on.


We all know how much of an exertion it is to play video games all day, so I made some refueling snackage of the highest order.  Soft pretzels laced with roasted sweet potato and warm spices, sprinkled with cinnamon and turbinado sugar.  I even took some of the drizzle from this recipe and went to town on some of them, which may have been a bit overindulgent, but oh well.


It’s the weekend, after all!  Hope it’s a good one!

One Year Ago: Frittata Cups

Two Years Ago: Baked Cheddar Pierogis

Brown Sugar Cinnamon Sweet Potato Soft Pretzels

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 10-12 pretzels


  • ½ cup warm water
  • 1 Tbsp active dried yeast
  • ¼ cup brown sugar
  • 3 cups all-purpose flour, plus more for kneading
  • 1 tsp salt
  • 1 tsp pumpkin pie spice mix
  • 2 Tbsp vegetable oil
  • 3/4 cup mashed roasted sweet potato
  • 2 large eggs, divded use
  • 2 tsp cinnamon
  • ¼ cup sugar
  • 2 Tbsp turbinado sugar


  1. In a small bowl, combine the water, yeast and 1 Tbsp of the brown sugar. Stir, and let sit for 5-10 mins, or until bubbly and frothy. In a large bowl, stir together the flour, salt, spice mix and the rest of the brown sugar. Add the yeast mixture, oil, sweet potato and one egg to the bowl. Stir together until a shaggy dough forms.
  2. Turn the dough out onto a floured work surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to your hands, until the dough is smooth and supple. Grease a large bowl and place the dough ball in size. Cove with a towel and let rise in a warm place for about 1 hour, or until doubled in size.
  3. Turn the dough back out onto the floured surface and divide it into 10-11 equal-ish pieces and roll them into balls. Roll each dough ball into a long, thin rope. Shape each rope into a U, cross the ends of the U over each other and fold down to make the pretzel shape.
  4. Combine the 1 cup of hot water and 2 tsp baking soda in a mixing bowl, then pour into a shallow bowl. Dip each pretzel into this mixture and place onto a parchment or silicone lined baking sheet. Once they are all done, preheat oven to 425 degrees F and let the pretzels rest. Combine the cinnamon and sugars for the topping while you wait and combine the remaining egg with 1 Tbsp water to make an egg wash. Once preheated, brush the pretzels with the egg wash and sprinkle them with the cinnamon sugar mixture. Bake for 10-12 minutes, or until golden brown. Remove from oven and serve warm!

Adapted from Top with Cinnamon

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