I got this recipe from our Blanchard Family cookbook which was published in 2006. Judy, who submitted the recipe is known for her great cooking skills. The taste of cream cheese with sweet potatoes is wonderful!
Mix Ritz crackers and butter. Press into a 8 inch pyrex dish. Bake at 350 degrees for 12 minutes. Let cool.
With electric mixer combine cream cheese, sugar and cool whip. Spread on cooled crust.
With electric mixer combine sweet potatoes, sugar, egg, butter and vanilla. Cool completely before putting on top of cheese layer. (Potatoe mixture will be real runny, but will firm up when cooled in refrigerator).
Sprinkle top with toasted pecans and refrigerate at least 6 hours before serving.