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Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 420
  • Fat:
  • 22 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 153 mg
  • Carbohydrate:
  • 52 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Sweet Potato Crunch

"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.

SERVINGS

 12-16

CATEGORY

 Dessert

METHOD

 Baked

PREP

 40 min.

COOK

 15 min.

TOTAL

 55 min.

INGREDIENTS

  • 1-1/2 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 3/4 cup butter or margarine, melted
  • FILLING:
  • 3 medium sweet potatoes, peeled and cubed
  • 1/3 cup sugar
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • TOPPING:
  • 1 package (8 ounces) cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional chopped pecans, optional

DIRECTIONS

In a bowl, combine flour and pecans. stir in butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes. Cool on a wire rack.
    Place the sweet potatoes in a large saucepan and cover with water; bring to a boil. Cover and boil for 15 minutes or just until tender; drain and mash. Add sugar, butter and extracts; stir until smooth. Spread over crust.
    For topping, beat cream cheese and sugar in a mixing bowl until smooth. Fold in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours. Yield: 12-16 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008