Ingredients
- 1 cup all purpose flour
- 1/4 cup plus 2/3 cup confectioners’ sugar
- 1/3cup chopped pecans
- 7 tablespoons margarine
- 1 8-ounce package fat free cream cheese
- 1 8-ounce container fat free frozen whipped topping, thawed and divided
- 2 15-ounce cans Louisiana yams (sweet potatoes) drained or 2 cups fresh sweet potatoes, cooked and cut into chunks
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Preparation
- Preheat oven to 350°F.
- In large bowl, combine flour, 1/4 cup confectioners’ sugar, pecans and margarine. Press into bottom of 13 x 9 x 2-inch baking pan. Bake 20 minutes. Set aside to cool.
- In mixing bowl, mix cream cheese and 2/3 cup confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.
- In mixing bowl, beat sweet potatoes, sugar, and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
Serves
Makes 16 servings
Source
Louisiana Sweet Potato Commission
Provided by Family Features
