This Sweet Heaven Delight is a comforting, no-bake style dessert that combines a crisp, buttery pecan crust with a luscious sweet potato and cream cheese filling. The flavors are warm and indulgent, reminiscent of a sweet potato pie but with a unique, airy texture thanks to the whipped topping. It&# 226;ÂÂs an excellent choice for holiday gatherings, potlucks, or simply when you crave a sophisticated yet simple dessert. The crunch of the toasted pecans contrasts beautifully with the smooth, sweet layers above. While it requires some cooling time to set properly, the preparation is straightforward, making it a reliable favorite for home cooks looking to impress without spending hours in the kitchen.
Sweet Heaven Delight
Description
This Sweet Heaven Delight is a comforting, no-bake style dessert that combines a crisp, buttery pecan crust with a luscious sweet potato and cream cheese filling. The flavors are warm and indulgent, reminiscent of a sweet potato pie but with a unique, airy texture thanks to the whipped topping. It&# 226;ÂÂs an excellent choice for holiday gatherings, potlucks, or simply when you crave a sophisticated yet simple dessert. The crunch of the toasted pecans contrasts beautifully with the smooth, sweet layers above. While it requires some cooling time to set properly, the preparation is straightforward, making it a reliable favorite for home cooks looking to impress without spending hours in the kitchen.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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In a large bowl, combine the melted margarine, flour, chopped pecans, and 1/2 cup powdered sugar until a crumbly mixture forms.
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Press the mixture firmly and evenly into the bottom of a 9x13 inch baking pan.
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Bake the crust for 15 minutes, or until lightly browned.
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Remove from oven and allow the crust to cool completely.
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In a large mixing bowl, beat the cream cheese until smooth.
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Add the cooked sweet potato puree and 2 cups of powdered sugar to the cream cheese and mix until well combined and creamy.
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Gently fold in 2 cups of whipped topping into the sweet potato mixture.
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Spread the filling evenly over the cooled crust.
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Top with an additional layer of whipped topping and sprinkle with remaining chopped pecans.
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Refrigerate for at least 1 hour before serving to allow the layers to set.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1278.6kcal
- % Daily Value *
- Total Fat 78.9g122%
- Saturated Fat 16.6g83%
- Cholesterol 0.0mg0%
- Sodium 515.2mg22%
- Total Carbohydrate 130.0g44%
- Dietary Fiber 9.0g36%
- Sugars 32.8g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originally listed "Vegan" as a tag, but the ingredients include cream cheese and whipped topping (which typically contains dairy or gelatin). To make this vegan, substitute the cream cheese with a vegan alternative and use a dairy-free whipped topping.
For the sweet potato puree, boil or bake sweet potatoes until tender, then peel and mash or blend until smooth. Ensure the puree is completely cool before mixing with the cream cheese to prevent melting.
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
The original directions mentioned "Margarine" without a quantity, but standard crust ratios suggest 1/2 cup melted for 2 cups of flour. Adjust if your margarine has a different fat content.
