Sweet Potato Crunch

• 1-1/2 cups all-purpose flour
• 3/4 cup finely chopped pecans
• 3/4 cup butter, melted
• 3 medium sweet potatoes, peeled and cubed
• 1/3 cup sugar
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 package (8 ounces) cream cheese, softened
• 4 cups confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional chopped pecans, optional

1. In a bowl, combine flour and pecans. Stir in butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 12-14 minutes. Cool on a wire rack.
2. Place the sweet potatoes in a large saucepan and cover with water; bring to a boil. Cover and boil for 15 minutes or just until tender; drain and mash. Add sugar, butter and extracts; stir until smooth. Spread over crust.
3. For topping, beat cream cheese and sugar in a bowl until smooth. Fold in whipped topping. Spread over filling. sprinkle with pecans if desired. Refrigerate for 4-6 hours.

flour, pecans, butter, sweet potatoes, sugar, butter, vanilla, almond extract, cream cheese, sugar, frozen whipped topping, pecans

Taken from www.tasteofhome.com/recipes/sweet-potato-crunch/ (may not work)