SCRUMPTOUS SWEET POTATO SQUARES

INGREDIENTS:

1 cup all purpose flower
1/4 cup, plus 2/3 cups confectioners sugar
1/3 cup chopped pecans
7 tablespoons butter or margarine
1 8 ounce package fat-free cream cheese
1 8 ounce container fat-free, frozen whipped topping, thawed and divided
2 15 ounce cans sweet potatoes, drained, ((or)) 2 cups fresh sweet potatoes, cooked and cut into chunks
1/4 cup sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350*F.
In a large bowl combine flour, confectioners sugar, pecans and butter or margarine. Mix well.
Press mixture into bottom if a 13-x9-x2-inch pan. Bake 20 minutes. Set aside to cool.

In mixing bowl mix cream cheese and 2/3 cups confectioners sugar until creamy.
Fold in 3/4 cup whipped topping.
Spread cream cheese mixture over cooled crust.
In mixing bowl, beat sweet potatoes , sugar, and cinnamon until smooth.
Spread over cream cheese mixture.
Smooth on remaining whipped topping. Refrigerate to serve cold...

I wish you could see this, it is a wonderful looking dessert and tastes good too.