Coconut-Rum Sweet Potato Pie

Ingredients

• 9 inch unbaked cream cheese piecrust 
• 0.5 cup brown sugar dark packed
• 2 tablespoons rum dark
• 3 large eggs 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup milk 2% reduced-fat
• 0.3 teaspoon salt 
• 1.3 pounds sweet potatoes and into cooked mashed
• 0.5 cup coconut or sweetened flaked
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• oven
• wire rack
• aluminum foil

Directions

1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
2. Preheat oven to 35
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.