| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Coconut Crusted Sweet Potato Pie

2 1/4 cups shredded sweetened coconut

1/2 cup chopped macadamia nuts

1/3 cup melted unsalted butter

2 1/4 cups mashed Sweet Potatoes

3 large eggs, lightly beaten

1/2 cup sour cream

2 tablespoons grated orange peel

1 teaspoon ground cinnamon

2 tablespoons fresh orange juice

1. In bowl, combine coconut, macadamia nuts and butter; blend well. Press against bottom and sides of 9-inch pie plate.
2. Bake at 300°F (150°C) for 15 minutes or until lightly golden.
3. In large bowl, combine remaining ingredients. Beat at medium speed until well blended. Spread mixture evenly into prepared pie crust. Bake at 350°F (175°C). for 30 minutes or until set. Cool on wire rack.
4. To serve, garnish with vanilla flavored whipped cream and fresh mint. If desired, sprinkle with additional chopped toasted macadamia nuts.

Makes 8 servings.

Nutritional Fact Per Serving: Calories 384 Protein 6 g. Carbohydrate 35 g. Vitamin A 16,266IU Fat 25 gm Sodium 98mg Cholesterol 106mg

Recipe provided courtesy of North Carolina Sweetpotato Commission.