This fall treat is a sweet potato version of a favorite layered dessert. The perfect sweet to make when you’re in a hurry, wonderful! If you enjoy pumpkin, you’ll love this treat and the sweet potatoes are loaded with important vitamins and nutrients.
1 cup all-purpose flour
¼ cup plus 2/3 cup confectioners’ sugar, divided
1/3 cup chopped pecans
6 tablespoons butter, softened
1 (8-ounce) package fat-free cream cheese
1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
1 (29-ounce) can sweet potatoes (yams), drained
½ teaspoon ground cinnamon
¼ cup sugar
1. Preheat oven 350°F. In large bowl, combine flour, ¼ cup confectioners’ sugar, pecans, and butter. Press into bottom of 13x9x2-inch baking pan. Bake 20 minutes. Set aside to cool.
2. In mixing bowl, mix cream cheese and remaining 2/3 cup confectioners’ sugar until creamy. Fold in ¾ cup whipped topping. Spread cream cheese mixture over cooled crust.
3. In mixing bowl, beat sweet potatoes, cinnamon, and sugar until smooth. Spread over cream cheese mixture. Top with remaining whipped topping. Refrigerate.
Makes 16 servings
Protein (g) 4
Carbohydrate (g) 33
Fat (g) 6
Calories from Fat (%) 28
Saturated Fat (g) 1
Dietary Fiber (g) 2
Cholesterol (mg) 1
Sodium (mg) 143
Diabetic Exchanges: 1 starch, 1 other carbohydrate, 1 fat
When your white blood cell count is low, this will surely give you a lift. Remember your blood counts will normally only stay down for 4 to 7 days.