COCONUT-SWEET POTATO PIE

Coconut-Sweet Potato Pie image

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.

Provided by My Food and Family

Categories Dairy

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 12

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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 BAKER'S ANGEL FLAKE Coconut, divided
1 unbaked 9-inch pastry shell
1 cup thawed COOL WHIP Whipped Topping

Steps:

Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
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.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g