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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