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Butter Pecan Sweet Potato Crunch Recipe

Butter Pecan Sweet Potato Crunch Recipe

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Ingredients:

Serving

2 (15 oz) cans cut sweet potatoes, drained and maxhed
1 (12 oz) can evaporated milk
1 cup sugar
3 eggs
1 tbsp cinnamon
1 tsp vanilla
0.5 (18 1/4 oz) package yellow cake mix (dry )
1 cup chopped pecans
1/2 cup butter or 1/2 cup margarine, melted
whipped topping

Directions:

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.
Sprinkle dry cake mix on top. Cover with chopped pecans. Drizzle melted butter or margarine on top of pecans.
Bake for approximately 1 hour, or until center is firm. Chill well. Cut into squares. Serve with whipped topping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	166.85 Kcal (699 kJ)
Calories from fat	127.54 Kcal
		% Daily Value*
Total Fat	14.17g	22%
Cholesterol	37.16mg	12%
Sodium	17.18mg	1%
Potassium	72.97mg	2%
Total Carbs	9.51g	3%
Sugars	6.56g	26%
Dietary Fiber	1.36g	5%
Protein	2.28g	5%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	22.8mg	2%

Amount Per 100 g
Calories	467.82 Kcal (1959 kJ)
Calories from fat	357.58 Kcal
		% Daily Value*
Total Fat	39.73g	22%
Cholesterol	104.2mg	12%
Sodium	48.17mg	1%
Potassium	204.59mg	2%
Total Carbs	26.67g	3%
Sugars	18.39g	26%
Dietary Fiber	3.82g	5%
Protein	6.38g	5%
Vitamin C	1.3mg	1%
Vitamin A	0.2mg	2%
Iron	1.6mg	3%
Calcium	64.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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