Sweet Heaven Delight
Submitted by cat & pat's
A layered Southern dessert with a buttery pecan shortbread crust, creamy sweet potato and cream cheese filling, and billowy whipped topping. Crunchy, creamy, and utterly indulgent.
YIELD
1 cakePREP
10 minCOOK
15 minREADY
1 hrsThis right here is a potluck showstopper with Southern roots and a whole lot of soul.
Start with a buttery pecan shortbread crust baked until golden. Layer on a filling of pureed sweet potato blended with cream cheese, powdered sugar, and whipped topping until silky smooth.
Crown the whole thing with another cloud of whipped topping and a generous scatter of chopped pecans.
It sits in the fridge, the layers meld together, and by the time you slice into it you’ve got this creamy, crunchy, not-too-sweet slice of heaven that earns its name.
Kitchen Tips
- Make sure the crust is completely cooled before adding the filling or it’ll melt the whipped topping and get soggy
- Use smooth, well-pureed sweet potato for the filling. Any lumps will break the silky texture
- Chill for at least 2 hours before serving so the layers set and slice cleanly
- This tastes even better the next day after everything firms up in the fridge overnight
Ingredients
Directions
Melt margarine, add flour, nuts and sugar.
Press into 9×13 inch baking pan.
Bake 15 minutes at 375℉ (190℃). 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.
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