Publisher Photo
Publisher Photo
"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 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.
Originally published as Sweet Potato Crunch in Taste of Home October/November 1998, p18

Nutritional Facts

1 piece: 420 calories, 22g fat (12g saturated fat), 44mg cholesterol, 153mg sodium, 52g carbohydrate (36g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet Potato Crunch in Taste of Home October/November 1998, p18

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