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    You are in: Home / Recipes / Coconut-Crusted Sweet Potato Pie Recipe
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    Coconut-Crusted Sweet Potato Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Weiner's Mom's Note:

    Got this recipe from my new favorite magazine Natural Health. I hven't tried yet, but I will soon! Mapple Syrup adds a subtle note to naturally sweet coconut and sweet potato; crystallized ginger can be a sophisticated (and delicious) garnish.

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    Units: US | Metric


    1. 1
      Preheat oven to 300°F Mix coconut and butter in a bowl. Press the mixture into a 9-inch pie plate. Bake for 15 minutes, or until golden. Remove crust from the oven and increase heat to 350°F.
    2. 2
      In a food processor, combine mashed sweet potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour mixture into the coconut crust and bake until the top is dry, about 30 minutes. Check to see if it's ready by inserting a knife into center of pie. If it doesn't come out clean, bake for another 10 to 15 minutes. Cool on a rack; garnish with crystallized ginger when cool, if desired.

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    Nutritional Facts for Coconut-Crusted Sweet Potato Pie

    Serving Size: 1 (165 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 577.7
    Calories from Fat 422
    Total Fat 46.9 g
    Saturated Fat 38.6 g
    Cholesterol 66.7 mg
    Sodium 55.9 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 11.0 g
    Sugars 20.8 g
    Protein 6.1 g

    The following items or measurements are not included:

    lite firm tofu

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