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Sweet Potato Crunch

"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min.
  • Makes
    12-16 servings


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


  • 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 in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours.

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