Crunch Top Sweet Potato Pie

* Exported from MasterCook *

Crunch Top Sweet Potato Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 T Vanilla
-----COCONUT CRUST-----
3 1/2 Oz Coconut
2 Tb Butter Or Margarine -- Melted
-----TOPPING-----
1/4 C Pecan -- Chopped
1/4 C Flour
1/4 C Brown sugar
2 Tb Butter -ÿÿ
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.

From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat
Stockett, Cooking Echo, 11/92 ---



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