FILLING
1 3/4 c Sweet potatoes
-cooked, mashed
1 c Frozen whipped topping
-thawed
1/2 c Icing sugar
4 oz Cream cheese
-softened
1 ts Vanilla
COCONUT CRUST
3 1/2 oz Coconut
2 tb Butter -=OR=-
2 tb -margarine, melted
TOPPING
1/4 c Pecan
-chopped
1/4 c Flour
1/4 c Brown sugar
2 tb Butter -=OR=-
2 tb -margarine, melted
1/2 ts Cinnamon
ds Nutmeg
Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and
vanilla in a mixing bowl; beat with electric mixer until smooth. Pour
mixture into coconut crust. Combine remaining ingredients, stirring well;
sprinkle over pie. Bake at 325 degrees about 10 minutes or until topping
begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie.
Combine coconut and butter, press into an 8 inch pie plate. Bake at 325
degrees for 8 to 10 minutes or until lightly browned. Cool.
Yields
6 Servings