Cold Sweet Potato Casserole Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Margarine | 1 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Whipped topping | 8 Ounce | |
| Cream cheese | 8 Ounce, softened | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| 3 cups mashed cooked sweet potatoes | ||
| Packed brown sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
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.
Chef
