Cold Sweet Potato Casserole
|Flour||1 Cup (16 tbs)|
|Margarine||1 Cup (16 tbs) (At Room Temperature)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Whipped topping||8 Ounce|
|Cream cheese||8 Ounce, softened|
|Confectioner's sugar||1 Cup (16 tbs)|
|Mashed cooked sweet potatoes||3 Cup (48 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
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.
Serving size: Complete recipe
Calories 5508 Calories from Fat 2978
% Daily Value*
Total Fat 333 g512.9%
Saturated Fat 115.8 g579.2%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 1251.8 mg52.2%
Total Carbohydrates 578 g192.7%
Dietary Fiber 16.8 g67.1%
Sugars 435.5 g
Protein 40 g80.6%
Vitamin A 887.9% Vitamin C 14.6%
Calcium 63.4% Iron 54%
*Based on a 2000 Calorie diet