Crunch Top Sweet Potato Pie

• 1 3/4 cups sweet potatoes, or yams cooked, mashed
• 1 cup whipped topping, prepared thawed
• 1/2 cup powdered sugar
• 4 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 3 1/2 ounces coconut
• 2 tablespoons butter or 2 tb margarine,
• 1/4 cup pecans chopped
• 1/4 cup flour, all-purpose
• 1/4 cup brown sugar
• 2 tablespoons butter or 2 tb margarine, melted
• 1/2 teaspoon cinnamon
• 1 dash nutmeg

1. Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth.
2. Pour mixture into coconut crust.
3. Combine remaining ingredients, stirring well; sprinkle over pie.
4. Bake at 325F (160C) about 10 minutes or until topping begins to brown.
5. Chill thoroughly before serving.
6. Makes 1 pie.
7. Combine coconut and butter, press into an 8 inch pie plate.
8. Bake at 325F (160C) for 8 to 10 minutes or until lightly browned.
9. Cool.

sweet potatoes, whipped topping, powdered sugar, cream cheese, vanilla, coconut, butter, pecans, flour, brown sugar, butter, cinnamon, nutmeg

Taken from recipeland.com/recipe/v/crunch-top-sweet-potato-pie-37892 (may not work)