Butter Pecan Sweet Potato Crunch - cooking recipe
Ingredients
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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
Preparation
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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.
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