Coconut-Rum Sweet Potato Pie



10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional 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


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


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

Preheat oven to 350°.

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.

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

December 1999
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