Crunch Top Sweet Potato Pie

--FILLING

-- 1 3/4 c Sweet potatoes

-cooked, mashed 1 c Frozen whipped topping

-thawed 1/2 c Icing sugar

4 oz Cream cheese

-softened 1 ts Vanilla

---COCONUT CRUST

--- 3 1/2 oz Coconut

2 tb Butter -=OR=-

2 tb -margarine, melted

--TOPPING

-- 1/4 c Pecan

-chopped 1/4 c Flour

1/4 c Brown sugar

2 tb Butter -=OR=-

2 tb -margarine, melted

1/2 ts Cinnamon

ds Nutmeg Combine sweet potatoes, whipped toping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth. Pour mixture into coconut crust. Combine remaining ingredients, stirring well; sprinkle over pie. Bake at 325 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving. Yield: 1 8 inch pie. Combine coconut and butter, press into an 8 inch pie plate. Bake at 325 degrees for 8 to 10 minutes or until lightly browned. Cool. From: Sweet Potato Recipes with That Old Fashioned Flavor Shared By: Pat Stockett, Cooking Echo, 11/92 ---