Ingredients
- 1 whipped topping (frozen)
- 260 gr sweet potatoes (cooked)
- 100 gr icing sugar
- 110 ml cream cheese
- 55 gr butter
- 55 gr margarine
- 55 gr brown sugar
- 34 gr coconut
- 34 gr pecan (chopped)
- 32 gr flour
- 4 gr vanilla
- 1 gr cinnamon
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.
