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Desserts

Coconut-Sweet Potato Pie

Coconut-Sweet Potato Pie recipe
photo by:kraft
Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell. Serve as an autumn or holiday dessert.
time
prep:
15 min
total:
50 min
servings
total:
8 servings
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what you need

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

Make It

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.

Kraft Kitchens Tips

How to Thaw Cool Whip
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in the microwave.
K:860 v0:51770
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