Heavenly Yam Delight
Recipe courtesy of Louisiana Sweet Potato Commission.
1 (29-ounce) can yams (sweet potatoes) drained, or 2 cups fresh sweet potatoes, cooked and cut into chunks
1 cup all purpose flour
1/4 cup, plus 2/3 cup powdered sugar
1/3 cup chopped pecans
7 tablespoons butter or margarine
1 (8-ounce) package fat free cream cheese
1 (8-ounce) container fat free frozen whipped topping, thawed and divided
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
- Preheat oven to 350°F (175°C).
- In large bowl, combine flour, 1/4 cup powdered sugar, pecans and margarine. Press into bottom of 13x9x2-inch baking pan. Bake 20 minutes. Set aside to cool.
- In mixing bowl, mix cream cheese and 2/3 cup powdered sugar until creamy. Fold in 3/4 cup whipped topping. Spread cream cheese mixture over cooled crust.
- In mixing bowl, beat sweet potatoes, sugar, and cinnamon until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories: 205; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 1mg; Total Carbs: 34g; Protein: 3g; Sodium: 118mg.
Recipe and photograph courtesy of Louisiana Sweet Potato Commission.