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Butter Pecan Sweet Potato Crunch


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Rate this recipe 4/5 (55 Votes)


  • 1 can (29 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
  • 1 12 oz. can Evaporated milk
  • 1 cup Sugar
  • 3 Eggs
  • 1 tsp. Vanilla
  • 1 Tbsp. Cinnamon
  • 1/2 regular-size Yellow cake mix (dry)
  • 1 cup Pecans, chopped
  • 1/2 cup Butter or margarine, melted
  • Whipped topping


Adapted from


Step 1

Preheat oven to 350°F. In large bowl, combine first six ingredients. Pour sweet potato mixture into greased 9" x 13" cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans. Bake for approximately 1 hour. Cool. Cut into squares. Serve with whipped topping.

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