Sweet Potato Dump Cake

• 2 c. sweet potatoes, mashed
• 2 sticks margarine
• 1 c. sugar
• 2 c. light brown sugar, packed
• 1/2 tsp. cinnamon
• 1 tsp. vanilla
• 1/2 tsp. nutmeg
• 3 eggs, beaten
• 1 (14 oz.) can evaporated milk
• 1 1/2 c. pecans, chopped
• 1 pkg. yellow cake mix
• 2 to 3 cans (unless you want to cook um from raw) sweet potatoes (NOT YAMS!!!), sliced into 1/4-inch slices
• 3 store bought pie crusts (unless you want to make um from scratch)
• brown sugar (lots of it)
• 1 lb. butter (not margarine; no one said this was low-fat
• )
• cinnamon
• nutmeg
• ginger

1. Grease your DEEP cooking dish and add some flour to coat the grease. Discard all leftover flour. Cover bottom and sides with pie crust. Add a couple layers of tater slices, layer of butter and cover with brown sugar, then a light dusting of cinnamon, nutmeg and ginger. Cut 1 pie crust into strips and add a few to the top of that layer. Continue layers until the dish is full (or you run out of taters). Cover final layer with last pie crust. Add thin slices of butter and light coat of brown sugar to top of crust.

sweet potatoes, margarine, sugar, light brown sugar, cinnamon, vanilla, nutmeg, eggs, milk, pecans, yellow cake mix, sweet potatoes, want, brown sugar, butter, cinnamon, nutmeg, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=30395 (may not work)