Butter Pecan Sweet Potato Crunch Recipe 415 Recipes

BUTTER PECAN SWEET POTATO CRUNCH RECIPE - (4.1/5)

Butter Pecan Sweet Potato Crunch Recipe - (4.1/5) image

Provided by cecelia26_

Number Of Ingredients 10

Ingredients

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

Steps:

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.

BUTTER PECAN SWEET POTATO CRUNCH

Butter Pecan Sweet Potato Crunch image

Make and share this Butter Pecan Sweet Potato Crunch recipe from Food.com.

Provided by Crafty Lady 13

Categories Dessert

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 326.4, Fat 16.1, SaturatedFat 6, Cholesterol 65.5, Sodium 226.3, Carbohydrate 42, Fiber 2.8, Sugar 23.6, Protein 5.2

BUTTER-PECAN SWEET POTATOES

Butter-Pecan Sweet Potatoes image

This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Number Of Ingredients 7

Ingredients

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

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