Sweet Potato Chiffon Recipe

Name: Sweet Potato Chiffon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. graham cracker crumbs; 1/4 c. sugar; 1/2 c. margarine, melted; 8 oz. cream cheese, softened; 2 eggs, beaten; 3/4 c. sugar; 2 pkg. (3 3/4 oz.) vanilla instant pudding; 3/4 c. milk; 2 c. cooked sweet potatoes; dash of cinnamon; 8 oz. Cool Whip; 1/2 c. pecans

Servings: persons

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. margarine, melted
8 oz. cream cheese, softened
2 eggs, beaten
3/4 c. sugar
2 pkg. (3 3/4 oz.) vanilla instant pudding
3/4 c. milk
2 c. cooked sweet potatoes
dash of cinnamon
8 oz. Cool Whip
1/2 c. pecans

1
Combine the first 3 items
2
and press in 9 x 13 x 2
3
inch pan. Set aside.
4
Beat the next 3 items until fluffy and spread over the crust.
5
Bake at 350u00b0 for 20 minutes, then cool.
6
Mix the pudding with milk and beat 2 minutes.
7
Add the cooked sweet potatoes and dash of cinnamon to the pudding mixture.
8
Fold.
9
Cool Whip into mixture.
10
Pour over cream cheese mixture and sprinkle pecans over top.

1295

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. graham cracker crumbs, 1/4 c. sugar, 1/2 c. margarine, melted, 8 oz. cream cheese, softened, and more.

Yes, Sweet Potato Chiffon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Chiffon

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