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Butter Pecan Sweet Potato Crunch Recipe

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This recipe for Butter Pecan Sweet Potato Crunch is from The Relay for Life Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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