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.