Heavenly Yam Delight

1 can (29-ounce) yams or sweet potatoes. drained; or 2 medium fresh sweet potatoes
1 cup all-purpose flour
1/4 cup + 2/3 cup confectioners' sugar, divided use
1/3 cup chopped pecans
7 tbsp. butter or margarine
1 pkg. (8 oz.) fat-free cream cheese
1 tub (8 oz.) fat-free frozen whipped topping, thawed
1/4 cup sugar
1/2 tsp. ground cinnamon 

      Heat oven to 350ºF

.  Place fresh* sweet potatoes and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover, microwave about 3 - 4 minutes until done; drain, peel, cut into chunks.  In a large bowl, combine flour, 1/4 cup confectioners' sugar, pecans and butter.  Press into bottom of 13x9x2" baking dish.  Bake 20 minutes.  Set aside to cool.  In mixing bowl, mix cream cheese and 2/3 cup confectioners' sugar until creamy.  Fold in 3/4 cup whipped topping.  Spread cream cheese mixture over cooled crust. In mixing bowl, beat sweet potatoes, sugar and cinnamon until smooth.  Spread over cream cheese mixture.  Top with remaining whipped topping.  Refrigerate.

Note:  *Canned sweet potatoes are pre-cooked.