Coconut-Sweet Potato Pie
By BAKER'S Kitchen
Prep
0-15 mins
Total
50 MIN
Servings
8 Servings
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Ingredients
1-1/2
cups
mashed cooked sweet potatoes
1/2
cup
firmly packed brown sugar
1
tsp
ground cinnamon
1/2
tsp
salt
1/4
tsp
ground ginger
1/4
tsp
ground nutmeg
2
eggs, lightly beaten
1
cup
evaporated milk
1
tbsp
butter or margarine, melted
1
cup
1
unbaked 9-inch pastry shell
1
cup
Sweetened Angel Flake Coconut
Original Whipped Topping
Instructions
Step 1
Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
Step 2
Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
Step 3
Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.
