SWEET POTATO CRUNCH

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Sweet Potato Crunch image

"We put super local sweet potatoes to good use in this irresistible dessert," says Ruth Carter of Van Vleet, Mississippi.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-16 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts :

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    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #potatoes     #vegetables     #oven     #dietary     #low-sodium     #low-in-something     #equipment

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