Ingredients for Butter Pecan Sweet Potato Crunch
- 2 pounds sweet potatoes, peeled and cubed
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Yellow Cake Mix
- 1 cup chopped pecans
- Butter
- Whipped Topping
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How to Make Butter Pecan Sweet Potato Crunch
- Preheat oven to 350°F (175°C).
- Peel and cube 2 pounds of sweet potatoes. Boil until tender (about 15-20 minutes), then drain well.
- In a large bowl, mash the cooked sweet potatoes. Add 1 (12 ounce) can evaporated milk, 1 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Mix well.
- Pour the sweet potato mixture into a greased 13x9 inch baking pan.
- Sprinkle 1 (15.25 ounce) box of dry yellow cake mix evenly over the sweet potato layer.
- Top with 1 cup chopped pecans.
- Drizzle 1/2 cup melted butter or margarine over the pecans.
- Bake for 55-65 minutes, or until the center is set and the topping is golden brown.
- Let cool completely before chilling in the refrigerator for at least 2 hours.
- Cut into squares and serve chilled. Optional: Serve with whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
94g
Fat
30g
Carbs
13g