Recipe of the Week: October 15 - 21, 2000

Coconut Sweet Potato Pie

1 1/2 cups mashed cooked sweet potatoes
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, well-beaten
1 cup evaporated milk
1 tablespoon margarine or butter, melted
1 cup sweetened flaked coconut, divided use
1 unbaked 9-inch pastry shell
Frozen whipped topping, thawed


  Preheat oven to 400 degrees.
  Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl. Stir in eggs, milk and melted margarine until well blended. Stir in 1/2 cup of the coconut. Pour into pastry shell.
  Bake 35 minutes or until knife inserted into center comes out clean. Cool.
  Just before serving, garnish with whipped topping and remaining 1/2 cup coconut.