Crunch Top Sweet Potato Pie

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Crunch Top Sweet Potato Pie

vegetables, holiday

----FILLING----
1 3/4 cup sweet potatoes cooked, mashed
1 cup frozen whipped topping thawed
1/2 cup icing sugar
4 oz cream cheese softened
1 teaspoon vanilla
----COCONUT CRUST----
3 1/2 oz coconut
2 tablespoon butter -=or=- margarine, melted
----TOPPING----
1/4 cup pecan chopped
1/4 cup flour
1/4 cup brown sugar
2 tablespoon butter -=or=- margarine, melted
1/2 teaspoon cinnamon
1 dash 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 8 inch pie. Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Cool. From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat Stockett, Cooking Echo, 11/92 ---