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Sweet Potato Crunch Recipe

   
 

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     Sweet Potato Crunch

Category   Desserts - Breads
Sub Category   None
Servings   12-15

Ingredients
1-1/2 cup all purpose flour
3/4 cup finely chopped pecans
3/4 cup butter or margarine, melted
Filling;
3 medium sweet potatoes, peeled and cubed
1/3 cup sugar
3 Tbl butter or margarine
1 tsp vanilla extract
1/4 tsp almond extract
 
Topping:
1 package (8oz) cream cheese, softened
4 cups confectioners' sugar
1 carton (8oz) frozen whipped topping, thawed
Additional chopped pecans, optional

Instructions
In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13x9in baking pan. Bake at 350 degrees for 12-14 minutes. Cool on a wire rack. Place sweet pptatoes 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 the sugar, butter and extracts; stir until smooth. Spread over crust. For topping, beat cream cheese and sugar in a mixing bowl until smooth. Fold in whipped topping. Spread over filling. Sprinkle with pecans if desired.
Refrigarate for 4-6 hours.


Originally Submitted
11/13/2008





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