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Crunch Top Sweet Potato Pie

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Submitted by pollyalida

YIELD

1 Pie

PREP

40 min

COOK

10 min

READY

50 min

Ingredients

Filling
1 ¾ 414
CUPS ML SWEET POTATOES, OR YAMS
cooked, mashed
1 237
½ 118
4 115.6
OUNCES ML/G CREAM CHEESE
softened
1 5
TEASPOON ML VANILLA EXTRACT
Coconut crust
3 ½ 101.2
OUNCES ML/G COCONUT
2 3E+1
TABLESPOONS ML BUTTER
or 2 tb margarine,
Topping
¼ 59
CUP ML PECANS
chopped
¼ 59
¼ 59
CUP ML BROWN SUGAR *
2 3E+1
TABLESPOONS ML BUTTER
or 2 tb margarine, melted
½ 2.5
TEASPOON ML CINNAMON
1 1
DASH DASH NUTMEG *

Directions

Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth.

Pour mixture into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie.

Bake at 325℉ (160℃) about 10 minutes or until topping begins to brown.

Chill thoroughly before serving.

Makes 1 pie.

Combine coconut and butter, press into an 8 inch pie plate. Bake at 325℉ (160℃) for 8 to 10 minutes or until lightly browned. Cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 619 65% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 221mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 351% Vitamin C 29%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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