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This is the perfect easy-yet-indulgent dessert that will attract rave reviews.
Also see Article: Louisiana Sweet Potatoes
Makes 16 servings.
• 1 cup all-purpose flour
• 1/4 cup plus 2/3 cup confectioners' sugar, divided
• 1/3 cup chopped pecans
• 7 tablespoons margarine
• 1 8-ounce package fat-free cream cheese
• 1 8-ounce container fat-free frozen whipped topping, thawed, divided
• 1 29-ounce can sweet potatoes, drained
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine flour, 1/4 cup confectioners' sugar, pecans and margarine.
Press into bottom of 13-inch-by-9-inch-by-2-inch baking pan.
Bake 20 minutes. Set aside to cool.
In a mixing bowl, mix cream cheese and remaining 2/3 cup confectioners' sugar until creamy.
Fold in 3/4 cup whipped topping.
Spread cream-cheese mixture over cooled crust.
In a mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth.
Spread over cream-cheese mixture.
Top with remaining whipped topping. Refrigerate.
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry
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