Coconut Crusted Sweet Potato Pie

2 1/4 cups shredded sweetened coconut
1/2 cup chopped macadamia nuts
1/3 cup melted unsalted butter
2 1/4 cups mashed sweet potatoes
3 large eggs, lightly beaten
1/2 cup sour cream
2 tbsp. grated orange peel
1 tsp. ground cinnamon
2 tbsp. fresh orange juice

In bowl, combine coconut, macadamia nuts and butter; blend well. Press against bottom and sides of 9-inch pie plate.

Bake at 300 degrees F. for 15 minutes or until lightly golden.

In large bowl, combine remaining ingredients. Beat at medium speed until well blended. Spread mixture evenly into prepared pie crust.

Bake at 350 degrees F. for 30 minutes or until set. Cool on wire rack.

To serve, garnish with vanilla flavored whipped cream and fresh mint. If desired, sprinkle with additional chopped toasted macadamia nuts.

Makes 8 servings
Source: North Carolina Sweet Potato Commission