Butter Pecan Sweet Potato Crunch

By cecelia26_

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

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.