2 Margarine
2 c Flour
1 c Pecans; chopped
1/2 c Powdered sugar
Filling: 2 8 oz pkgs cream cheese
2 c Whipped topping
2 c Powdered sugar
2 c Cooked sweet potato puree
Topping: Whipped topping Pecans; chopped Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Melt margarine, add flour, nuts and sugar. Press into 9 X 13 inch baking p Bake 15 minutes at 375 degrees or until lightly browned. Combine filling ingredients, mix well and spread over cooled first layer. Top with a layer whipped topping and sprinkle with chopped pecans.