CRUST:

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

Melt butter and mix. Pat in oblong pan. Bake until light brown. Let cool.

FILLING:

3 med. size sweet potatoes cooked and mashed with
3 tbsp. butter
1/3 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract

Spread potatoes evenly over crust. Let cool before spreading on crust.

TOPPING:

1 box powdered sugar
8 oz. cream cheese, softened
1 lg. Cool Whip

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