Sweet Potato Crunch
"It is something different for sweet potatoes. It is a dessert you eat it cold."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
15-20
ingredients
- 2 cups flour
- 1 cup butter, melted
- 1 cup chopped pecans
- 3 cups cooked mashed sweet potatoes
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1⁄4 teaspoon almond extract
- 1 lb powdered sugar
- 8 ounces cream cheese
- 8 ounces Cool Whip
directions
- Preheat oven 400°F.
- Mix first 3 ingredients, spread in the bottom of a 9/13 inch cake pan. This will be a crust so you will have to press it a little. Bake until golden brown.
- Let cool.
- Whip next 5 ingredients and spread over the crust.
- Whip the cream cheese and powder sugar together and fold in the cool whip. Put this over the sweet potatoes. Put in the refrigerator, and chill a few hours.
- Cut with a knife into 2 inch squares.
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RECIPE SUBMITTED BY
I make cakes for the public.I love to make wedding cakes.I have been cooking sence I was a little girl.My grandmother was always cooking something.I was always at her house so needless to say I was alway helping.Thats what got me started.By the time I was in the fourth grade I was cooking supper for my mama.I can through a meal together in no time and from nothing.I found the love of cakes and have been doing that for a little while now.
