Thanksgiving Recipes
Coconut Crust Sweet Potato Pie
Yield: 8 servings
Ingredients
Crust
- 1 1/4 cups coconut
- 2 tablespoons butter, melted
- 2 tablespoons margarine, melted
Filling
- 1 3/4 cups mashed cooked sweet potatoes
- 1 cup frozen whipped topping, thawed
- 1/2 cup powdered sugar
- 1/2 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
Topping
- 1/4 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons margarine, melted
- 1/2 teaspoon ground cinnamon
- Dash of nutmeg
Instructions
- Heat oven to 325 degrees F.
Crust
- Mix coconut, butter and margarine and press into an 8 inch pie plate.
- Bake for 10 minutes or until lightly browned. Cool.
Filling
- Combine sweet potatoes, whipped topping, powdered sugar, cream cheese, and vanilla extract in a mixing bowl. Beat with an electric mixer until smooth. Pour filling into cooled crust.
Topping
- Combine ingredients and stir well. Spread topping over pie.
- Bake at 325 degrees F for 10 to 15 minutes.
- Switch to broiler and broil 1 minute or until topping is bubbly.
- Chill thoroughly before serving.
Nutrition
Per serving: Cal 421 (55% from fat); Fat 26g; Protein 4g; Carb 45g, Chol 30mg; Sodium 220mg; Saturated Fat 14g; Dietary Fiber 3g
Attribution
Recipe and photo used with permission from: Louisiana Sweet Potato Commission