Coconut-Rum Sweet Potato Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 26%
  • Fat: 7.3g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 41.8g
  • Fiber: 2.6g
  • Cholesterol: 97mg
  • Iron: 1.6mg
  • Sodium: 214mg
  • Calcium: 55mg


  • 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


  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.
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