Butter Pecan Sweet Potato Crunch


1 can (29 oz) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 can (12 oz) 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


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.

A perfect dessert for your Thanksgiving and Christmas holiday dinners!