Butter Pecan Sweet Potato Crunch

Butter Pecan Sweet Potato Crunch

By:
Community Classics .
Edited on Sep 30, 2004

A wonderful addition to Thanksgiving Dinner!Great served after dinner with coffee.

Ingredients

2 cans(15 oz. each)Cut sweet potatoes, drained and mashed
1 can(12 oz.)Libby's Carnation evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla
1 Tbsp. cinnamon
1/2 regular-size yellow cake mix(dry)
1 cup chopped pecans
1/2 cup butter or margarine, melted
Whipped topping

Directions

Preheat oven to 350 degrees. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9x13-inch cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping. Servings: 15-20

Not a NESTLÉ®-tested recipe.


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