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.
What You Need
Original recipe yields 8 servings
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 egg s, 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
Add To Shopping List
Let's 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.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Thaw Cool Whip
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in the microwave.
Cover and refrigerate remaining evaporated milk. Use instead of milk when preparing your favorite dessert.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.