Sweet Potato Chiffon

• 1 3/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/2 c. margarine, melted
• 8 oz. cream cheese, softened
• 2 eggs, beaten
• 3/4 c. sugar
• 2 pkg. (3 3/4 oz.) vanilla instant pudding
• 3/4 c. milk
• 2 c. cooked sweet potatoes
• dash of cinnamon
• 8 oz. Cool Whip
• 1/2 c. pecans

1. Combine the first 3 items
2. and press in 9 x 13 x 2
3. inch pan. Set aside.
4. Beat the next 3 items until fluffy and spread over the crust.
5. Bake at 350u0b0 for 20 minutes, then cool.
6. Mix the pudding with milk and beat 2 minutes.
7. Add the cooked sweet potatoes and dash of cinnamon to the pudding mixture.
8. Fold.
9. Cool Whip into mixture.
10. Pour over cream cheese mixture and sprinkle pecans over top.

graham cracker crumbs, sugar, margarine, cream cheese, eggs, sugar, vanilla instant pudding, milk, cooked sweet potatoes, cinnamon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=104926 (may not work)