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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet Potato Crunch Recipe

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This recipe for Sweet Potato Crunch is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
2 cups flour
1 cup chopped pecans
2 sticks margarine

Filling
3/4 cup medium sweet potatoes, cooked and mashed
3 tbsp. butter
1/3 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract

Topping
1 box powdered sugar
1 (8 oz.) pkg. cream cheese
1 (8 oz.) whipped topping, thawed
Directions:
Directions:
For crust: Preheat oven to 350 degrees. Melt margarine and mix in flour and pecans, pat into a 9x13 inch pan. Bake until brown. Let cool. For filling: Mix together, let cool, spread evenly over crust. For topping: Mix all ingredients together; spoon over potato mixture, refrigerate.

 

 

 

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