Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 8930
Peggy Key
Recipe Title
Sweet Potato Crunch
Recipe Theme
November: Sweet Potatoes
Side Dishes
North Alabama EC
1 ½ cups plain flour
¾ cups finely chopped pecans
¾ cup margarine, melted

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

8-ounce package cream cheese, softened
2 cups powdered sugar
8-ounce container Cool Whip
Additional chopped pecans
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.