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Recipe : Entry # 8930
Name
Peggy Key
Address
United States
Map It
Recipe Title
Sweet Potato Crunch
Recipe Theme
November: Sweet Potatoes
Category
Side Dishes
Cooperative
North Alabama EC
Ingredients
1 ½ cups plain flour
¾ cups finely chopped pecans
¾ cup margarine, melted

Filling:
3 cups sweet potatoes, cooked and mashed
1/3 cup sugar
3 tablespoons butter
1 teaspoon vanilla

Topping:
8-ounce package cream cheese, softened
2 cups powdered sugar
8-ounce container Cool Whip
Additional chopped pecans
Directions
In a bowl, combine flour and pecans. Stir in margarine. Press into a greased 13x9-inch baking dish. Bake at 350 degrees for 12-14 minutes. Cool on a wire rack. In another large bowl, add sweet potatoes, sugar, butter and vanilla; stir until smooth. Spread over crust.

For topping: Beat cream cheese and powdered sugar in a mixing bowl until smooth. Fold in Cool Whip. Spread over filling. Sprinkle with pecans, if desired. Refrigerate overnight. Yield about 12-16 servings.