Sweet Potato Crunch
1 1/2 cups 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 tbsp butter or margarine
1 tsp vanilla extract
1/4 tsp almond extract
TOPPING
1 package cream cheese (8 ounces) softened
4 cups confectioners’ sugar
1 carton frozen whipped topping (8 ounces) thawed
Additional chopped pecans optional
In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 12-14 minutes. Cool on a wire rack. Place the sweet potatoes 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 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. Refrigerate for 4 – 6 hours. Yield: 12 – 16 servings
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