Butter Pecan Sweet Potato Crunch

Ingredients

  • whipped topping
  • margarine, melted
  • ½ cup
  • margarine, melted
  • ½ cup butter or ½ cup
  • margarine, melted
  • ½ cup butter or ½ cup
  • + 38 more ingredients
    • pecans
    • chopped
    • 1 cup
    • pecans
    • chopped
    • 1 cup
    • (dry)
    • yellow cake mix
    • 0.5 (18 ¼ ounce) package
    • (dry)
    • yellow cake mix
    • 0.5 (18 ¼ ounce) package
    • vanilla
    • 1 teaspoon
    • vanilla
    • 1 teaspoon
    • cinnamon
    • 1 tablespoon
    • cinnamon
    • 1 tablespoon
    • eggs
    • 3
    • eggs
    • 3
    • sugar
    • 1 cup
    • sugar
    • 1 cup
    • evaporated milk
    • 1 (12 ounce) can
    • evaporated milk
    • 1 (12 ounce) can
    • sweet potatoes, drained and maxhed
    • cut
    • 2 (15 ounce) cans
    • sweet potatoes, drained and maxhed
    • cut
    • 2 (15 ounce) cans

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...

View full recipe at SpringPad

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