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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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We put super local sweet potatoes to good use in this irresistible dessert, says Ruth Carter of Van Vleet, Mississippi. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup finely chopped pecans |
3/4 cup butter, melted |
filling: |
3 medium sweet potatoes, peeled and cubed |
1/3 cup sugar |
3 tablespoons butter |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
topping: |
1 package (8 ounces) cream cheese, softened |
4 cups confectioners' sugar |
1 carton (8 ounces) frozen whipped topping, thawed |
additional chopped pecans, optional |
Directions:
1. In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-14 minutes. Cool on a wire rack.
2. 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.
3. For topping, beat cream cheese and sugar in a 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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