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Coconut-Rum Sweet Potato Pie

Yield 10 servings (serving size: 1 wedge)

Ingredients

  • 1 (9-inch) unbaked Cream Cheese Piecrust
  • 2 cups mashed cooked sweet potato (about 1 1/4 pounds)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup 2% reduced-fat milk
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup flaked sweetened coconut

Nutrition Information

  • calories 254
  • caloriesfromfat 26 %
  • fat 7.3 g
  • satfat 4.1 g
  • monofat 1.8 g
  • polyfat 0.6 g
  • protein 5.3 g
  • carbohydrate 41.8 g
  • fiber 2.6 g
  • cholesterol 97 mg
  • iron 1.6 mg
  • sodium 214 mg
  • calcium 55 mg

How to Make It

  1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

  2. Preheat oven to 350°.

  3. Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut.

  4. Bake at 350° for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack.