Preheat oven to 350°F. In large bowl, combine flour, 1/4 cup confectioners' sugar, pecans, and margarine. Press into bottom of 13 x 9 x 2-inch baking pan. 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. Makes 16 servings.