Cold Sweet Potato Casserole Recipe
Cold Sweet Potato Casserole was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. It is a great Dessert. A good way to use up Vegetable is to make some irresistible Cold Sweet Potato Casserole. Once you try preparing this Cold Sweet Potato Casserole, I am sure you will be making it again!.
Ingredients
1 cup flour
1 cup (2 sticks) margarine, room temperature
1/2 cup chopped pecans
8 ounces whipped topping
8 ounces cream cheese, softened
1 cup confectioners' sugar
3 cups mashed cooked sweet potatoes
1 cup packed brown sugar
1 teaspoon vanilla extract
Directions
Mix together the flour, half the margarine and pecans and spread in a greased 9x13 inch baking dish.
Bake at 350 degrees for 20 minutes.
Let stand until cool.
Combine the whipped topping, cream cheese and confectioners' sugar in a bowl and mix well; spread over the cooled pecan layer.
Combine the sweet potatoes, brown sugar, the remaining 1/2 cup margarine and vanilla in a bowl and mix well.
Spread over the cream cheese layer.
Spread with additional whipped topping and sprinkle with additional chopped pecans if desired.
Chill, covered, until ready to serve.
Bake at 350 degrees for 20 minutes.
Let stand until cool.
Combine the whipped topping, cream cheese and confectioners' sugar in a bowl and mix well; spread over the cooled pecan layer.
Combine the sweet potatoes, brown sugar, the remaining 1/2 cup margarine and vanilla in a bowl and mix well.
Spread over the cream cheese layer.
Spread with additional whipped topping and sprinkle with additional chopped pecans if desired.
Chill, covered, until ready to serve.
