Thanksgiving Recipes

Coconut Crust Sweet Potato Pie

Coconut Crust Sweet Potato Pie recipe

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

  1. Heat oven to 325 degrees F.

Crust

  1. Mix coconut, butter and margarine and press into an 8 inch pie plate.
  2. Bake for 10 minutes or until lightly browned. Cool.

Filling

  1. 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

  1. Combine ingredients and stir well. Spread topping over pie.
  2. Bake at 325 degrees F for 10 to 15 minutes.
  3. Switch to broiler and broil 1 minute or until topping is bubbly.
  4. 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



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