Sweet Potato Crunch

It is something different for sweet potatoes. It is a dessert you eat it cold.

• Ready In: 45 mins
• 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

1. Preheat oven 400°F.
2. 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.
3. Let cool.
4. Whip next 5 ingredients and spread over the crust.
5. 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.
6. Cut with a knife into 2 inch squares.