BUTTER PECAN SWEET POTATO CRUNCH

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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

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 »

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    #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

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