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.