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Sweet Potato Crunch

 Sweet Potato Crunch
"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.
12-16 ServingsPrep: 40 min. + chilling Bake: 15 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 3/4 cup butter, melted
  • FILLING:
  • 3 medium sweet potatoes, peeled and cubed
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 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 dish. 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 bowl until smooth. Fold

2 of 2

Sweet Potato Crunch (continued)

Directions (continued)

  • in whipped topping. Spread over filling. sprinkle with pecans if
  • desired. Refrigerate for 4-6 hours. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 420 calories, 22 g fat (12 g saturated fat), 44 mg cholesterol, 153 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.