Butter Pecan Sweet Potato Crunch
By cecelia26_
Rate this recipe
4/5
(56 Votes)
Ingredients
- 1 can (29 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
- 1 12 oz. can Evaporated milk
- 1 cup Sugar
- 3 Eggs
- 1 tsp. Vanilla
- 1 Tbsp. Cinnamon
- 1/2 regular-size Yellow cake mix (dry)
- 1 cup Pecans, chopped
- 1/2 cup Butter or margarine, melted
- Whipped topping
Details
Adapted from allens.com
Preparation
Step 1
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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