Butter Pecan Sweet Potato Crunch Recipe

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Butter Pecan Sweet Potato Crunch
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  1. 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.
  2. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
  3. Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.85 Kcal (699 kJ)
Calories from fat 127.54 Kcal
% Daily Value*
Total Fat 14.17g 22%
Cholesterol 37.16mg 12%
Sodium 17.18mg 1%
Potassium 72.97mg 2%
Total Carbs 9.51g 3%
Sugars 6.56g 26%
Dietary Fiber 1.36g 5%
Protein 2.28g 5%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 0.6mg 3%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 467.82 Kcal (1959 kJ)
Calories from fat 357.58 Kcal
% Daily Value*
Total Fat 39.73g 22%
Cholesterol 104.2mg 12%
Sodium 48.17mg 1%
Potassium 204.59mg 2%
Total Carbs 26.67g 3%
Sugars 18.39g 26%
Dietary Fiber 3.82g 5%
Protein 6.38g 5%
Vitamin C 1.3mg 1%
Vitamin A 0.2mg 2%
Iron 1.6mg 3%
Calcium 64.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 5

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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