Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Margarine |
2 cups | Flour |
2 \N | 8 oz pkgs cream cheese |
2 cups | Whipped topping |
2 cups | Powdered sugar |
2 cups | Cooked sweet potato puree |
1 cup | Pecans; chopped |
½ cup | Powdered sugar |
\N \N | Topping: |
\N \N | Whipped topping |
\N \N | Pecans; chopped |
FILLING
Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Melt margarine, add flour, nuts and sugar. Press into 9 X 13 inch baking p
Bake 15 minutes at 375 degrees or until lightly browned. Combine filling ingredients, mix well and spread over cooled first layer. Top with a layer whipped topping and sprinkle with chopped pecans.