Butter Pecan Sweet Potato Crunch Recipe

Indulge in this irresistible twist on sweet potato pie! This easy dessert recipe uses yellow cake mix for a surprisingly delightful crunch topping over a creamy sweet potato base. Perfect for fall gatherings or a cozy night in, this Butter Pecan Sweet Potato Crunch is sure to become a new family favorite. No casserole required!

Prep Time 20 mins
Cook Time 65 mins
Calories 326.4 kcal
Protein 10g
Rating 4.0 (1 Reviews)
Butter Pecan Sweet Potato Crunch 51

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Butter Pecan Sweet Potato Crunch

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How to Make Butter Pecan Sweet Potato Crunch

  1. Preheat oven to 350°F (175°C).
  2. Peel and cube 2 pounds of sweet potatoes. Boil until tender (about 15-20 minutes), then drain well.
  3. 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.
  4. Pour the sweet potato mixture into a greased 13x9 inch baking pan.
  5. Sprinkle 1 (15.25 ounce) box of dry yellow cake mix evenly over the sweet potato layer.
  6. Top with 1 cup chopped pecans.
  7. Drizzle 1/2 cup melted butter or margarine over the pecans.
  8. Bake for 55-65 minutes, or until the center is set and the topping is golden brown.
  9. Let cool completely before chilling in the refrigerator for at least 2 hours.
  10. 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