Crunch Top Sweet Potato Pie Recipe
Servings: 6
Ingredients
- 1 3/4 c. Sweet potatoes cooked, mashed
- 1 c. Frzn whipped topping thawed
- 1/2 c. Icing sugar
- 4 ounce Cream cheese softened
- 1 tsp Vanilla
- 3 1/2 ounce Coconut
- 2 Tbsp. Butter -=Or possibly=-
- 2 Tbsp. -margarine, melted
- 1/4 c. Pecan minced
- 1/4 c. Flour
- 1/4 c. Brown sugar
- 2 Tbsp. Butter -=Or possibly=-
- 2 Tbsp. -margarine, melted
- 1/2 tsp Cinnamon ds Nutmeg
Directions
- Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer till smooth. Pour mix into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie. Bake at 325 degrees about 10 min or possibly till topping begins to brown. Refrigeratethoroughly 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 min or possibly till lightly browned. Cold.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 367 | |
| Calories from Fat 185 | 50% |
| Total Fat 21.21g | 27% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 207mg | 9% |
| Potassium 223mg | 6% |
| Total Carbs 40.62g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 19.42g | 13% |
| Protein 4.63g | 7% |
