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Butter Pecan Sweet Potato Crunch Recipe

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This recipe for Butter Pecan Sweet Potato Crunch, by , is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Perkins
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15 oz. each) Princella or Sugary Sam cut sweet potatoes, drained and mashed, 1 can (12 oz.) evaporated milk, 1 cup sugar, 3 eggs, 1tbsp cinnamon, 1 tsp vanilla, 1/2 (18 1/4 oz.) package yellow cake mix (dry), 1 cup (1 stick) butter or margarine, melted, Whipped topping

Directions:
Directions:
Preheat oven to 350. In large bowl, combine first six ingredients. Pour sweet potato mixture into ungreased 13X9 inch baking pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for about 1 hour or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

Number Of Servings:
Number Of Servings:
15-20

 

 

 

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