Butter Pecan Sweet Potato Crunch |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 20 |
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This is not a casserole recipe - it is a dessert that uses yellow cake mix. Ingredients:
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 |
Directions:
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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