BUTTER PECAN SWEET POTATO CRUNCH
Make and share this Butter Pecan Sweet Potato Crunch recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 1h5m
Yield 15-20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In a large bowl, combine sweet potatoes, evaporated milk, sugar, eggs, cinnamon and vanilla. Pour sweet potato mixture into greased 13 x 9 cake pan.
- Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
- Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
Nutrition Facts : Calories 326.4, Fat 16.1, SaturatedFat 6, Cholesterol 65.5, Sodium 226.3, Carbohydrate 42, Fiber 2.8, Sugar 23.6, Protein 5.2
BUTTER PECAN SWEET POTATO CRUNCH RECIPE - (4.1/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.
BUTTER PECAN SWEET POTATO CRUNCH
How to make Butter Pecan Sweet Potato Crunch
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.
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