BUTTER PECAN SWEET POTATO CRUNCH

Butter Pecan Sweet Potato Crunch image

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

Previous Next

Ingredients

2 (15 ounce) cans cut sweet potatoes, drained and maxhed
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 tablespoon cinnamon
1 teaspoon vanilla
0.5 (18 1/4 ounce) package yellow cake mix (dry)
1 cup chopped pecans
1/2 cup butter or 1/2 cup margarine, melted
whipped topping

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

*** Explore more Butter Pecan Sweet Potato Crunch Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #yams-sweet-potatoes #for-large-groups #desserts #potatoes #vegetables #easy #fall #winter #seasonal #number-of-servings #3-steps-or-less #4-hours-or-less