Heavenly Yam Delight

Serve with fresh strawberries and iced tea. I have not tried this recipe. I got it from Tops courtesy of Louisiana Sweet Potato Commission.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 29  ounces  yams, drained cooked and cut into chunks (sweet potatoes) or 2  cups fresh sweet potatoes, cooked and cut into chunks
• 1  cup all-purpose flour
• 1⁄4 cup confectioners' sugar, plus
• 2⁄3 cup confectioners' sugar
• 1⁄3 cup  chopped pecans
• 7  tablespoons margarine
• 8  ounces fat free cream cheese
• 8  ounces  fat-free whipped topping, thawed and divided
• 1⁄4 cup sugar
• 1⁄2 teaspoon ground cinnamon

Directions

1. Preheat oven to 350.
2. In large bowl, combine flour, 1/4 cup confectioner's sugar, pecans and margarine. Press into bottom of 13x9x2" baking pan. Bake 20 minutes. Set aside to cool.
3. In mixing bowl, mix cream cheese and 2/3 cup confectioner's sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.
4. In mixing bowl, beat sweet potatoes, sugar, and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.