Heavenly Yam Delight
February 16, 2010 in Desserts, Recipes
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
