Description
A warm and comforting dessert that combines creamy sweet potatoes with a crunchy topping, perfect for fall gatherings.
Ingredients
Scale
- 2 cans (29 ounces each) sweet potatoes in light syrup, drained
- 1 can (12 ounces) evaporated milk
- 3/4 cup light brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 package (15.25 ounces) yellow cake mix
- 1 cup chopped pecans, plus more for topping (optional)
- 3/4 cup unsalted butter, cut into pats
- Whipped cream, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with nonstick spray.
- Mash the drained sweet potatoes in a large bowl until smooth.
- Combine the evaporated milk, brown sugar, eggs, vanilla extract, and pumpkin pie spice with the sweet potatoes.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the yellow cake mix evenly over the sweet potato layer.
- Add the chopped pecans on top.
- Dot with small pats of butter over the cake mixture.
- Bake for 85-90 minutes until golden brown and a toothpick comes out clean.
- Cool for at least 15 minutes before serving.
Notes
For a richer dessert, consider using full-fat evaporated milk. Leftovers can be stored at room temperature for up to 2 days or refrigerated for about a week.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg