2 Margarine

2 c Flour

1 c Pecans; chopped

1/2 c Powdered sugar

Filling: 2 8 oz pkgs cream cheese

2 c Whipped topping

2 c Powdered sugar

2 c Cooked sweet potato puree

Topping: Whipped topping Pecans; chopped Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Melt margarine, add flour, nuts and sugar. Press into 9 X 13 inch baking p Bake 15 minutes at 375 degrees 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.