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Sweet Potato-Pecan Crunch Cake
Recipes
Sweet Potato-Pecan Crunch Cake
12 servings
1 hour, 30 minutes total (Active 25 minutes)

Ingredients

  • 2 medium microwaveable sweet potatoes
  • 1 cup unsalted butter
  • 1 ½ cups pecan pralines
  • 1 ½ cups whole buttermilk
  • 1 cup sugar
  • 1 tablespoon pumpkin (or apple) pie spice
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 (15.25 oz) package yellow (or butter) cake mix

Steps

    1. Preheat oven to 350°F. Microwave sweet potatoes following package instructions until soft. Let stand 10 minutes or until cool enough to handle. Scoop out flesh (2 cups) and place in large bowl (discard skins). Beat with electric mixer until smooth.
    2. Meanwhile, melt butter. Chop pecan pralines coarsely. Beat into sweet potatoes: buttermilk, sugar, pie spice, salt, and eggs until blended.
    3. Pour sweet potato mixture evenly into 13- x 9-inch baking dish. Sprinkle evenly with cake mix and pecans. Drizzle with butter.
    4. Bake 35–45 minutes until top is golden and center is set. Let stand to cool 10 minutes before serving. Serve warm.

Amount per 1⁄12 recipe serving: Calories 500, Total Fat 25g, Sat Fat 13g, Trans Fat 0.5g, Chol 90mg, Sodium 480mg, Total Carb 64g, Fiber 1g, Total Sugar 45g, (Incl. 42g Added Sugars), Protein 4g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 4%