Crust:

2 c. flour
1 c. chopped pecans
2 sticks butter

Melt butter and mix. Pat in oblong cake pan.

Bake until light brown. Let cool.

Filling:

3 medium size sweet potatoes
3 tbsp. butter
1/3 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract

Cook potatoes and mash with butter, sugar, vanilla and almond extract. Spread potatoes evenly over crust. Let cool before spreading on crust.

Topping:

1 box confectioners sugar
1 (8 oz.) cream cheese, softened
1 large Cool Whip

Mix all ingredients together and spoon or spread over potato mixture. Refrigerate.