Crunch Top Sweet Potato Pie

Ingredients

260 gr sweet potatoes
1 whipped topping
100 gr icing sugar
110 ml cream cheese
4 gr vanilla
34 gr coconut
55 gr butter
55 gr margarine
34 gr pecan
32 gr flour
55 gr brown sugar
1 gr cinnamon

Instructions

ds Nutmeg 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 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 20 cm pie. Combine coconut and butter, press into an 20 cm pie plate. Bake at 160ºC or 8 to 10 minutes or until lightly browned. Cool.