Coconut-crusted Candied Potato Pie
Maple abstract adds a attenuate agenda to by itself candied attic and candied potato; crystallized amber can be a adult (and delicious) garnish.
Ingredients
- 2½ cups absinthian coconut, flaked
- ½ cup unsalted butter, melted
- 2 cups above and mashed candied potatoes
- 2 eggs
- ½ cup tofu, ablaze firm
- 2/3 cup amoebic maple syrup
- ½ teaspoon arena ginger
- ½ teaspoon arena cinnamon
- ½ teaspoon arena nutmeg
- ½ teaspoon arena cardamom
- Crystallized amber (optional garnish)
Directions
- Preheat oven to 300°F. Mix attic and adulate in a bowl. Press the admixture into a 9-inch pie plate. Broil for 15 minutes, or until golden. Remove band from the oven and access calefaction to 350°F.
- In a aliment processor, amalgamate mashed candied potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour admixture into the attic band and broil until the top is dry, about 30 minutes. Check to see if it's accessible by inserting a knife into centermost of pie. If it doesn't appear out clean, broil for addition 10 to 15 minutes. Air-conditioned on a rack; adornment with crystallized amber if cool, if desired.
Nutrition Facts
Per serving: 410 calories, 28 g fat (28 g saturated),
38 g carbohydrates, 5.3 g protein, 6
g fiber, 65 mg sodium (3% Daily Value).