This Coconut Sweet Potato Pie merries together the beautiful flavors of sweet potatoes with coconut milk in a pie that’s perfect for the holiday table!
I never used to love Sweet Potatoes – and on some days, they really aren’t my go-to food. I know they are really good for you – full of vitamins and low in fat. Not to mention they are really easy to make – mashed, baked, or pureed in rolls and even bread.
(If you didn’t know, sweet potatoes make the best rolls!)
I can even tuck them into muffins for my kids, and add a few chocolate chips and they literally have NO idea they are eating them. That’s always a good thing!
This pie is a switch on the traditional pumpkin pie… using sweet potatoes and coconut as the filling. It’s a great way to use up a leftover can of coconut milk, and the flavors of coconut milk and sweet potatoes come together to make a filling that’s out of this world extraordinary.
Go a step further — if you don’t want to make your own pie crust, pick up the ready made pie crusts in store. That makes this pie almost effortless! IT’s a great addition to the Thanksgiving table!
Coconut Sweet Potato Pie
This pie combines a few simple ingredients and bakes up within an hour in your oven:
- coconut oil (feel free to substitute melted butter if you are without coconut oil!)
- unsweetened coconut milk
- maple syrup
- pureed sweet potatoes
- sugar
- eggs
- ready made pie crust or make you own
A food processor does a great job at pureeing all the ingredients together to make a really smooth, beautiful filling!
Once the pie is done baking, turn off the oven and crack the oven door to let the pie cool slowly – doing this will help you avoid cracking the top of the pie.
But then that depends on where you live.
Nobody will want to pass up this delicious creation – the smell alone is enough to make you give in. And it’s ok ~ go ahead and have a piece 🙂
Looking for more Thanksgiving ideas?
- Pumpkin Gingerbread
- Apple Brandy Recipe – How to Make
- Mini Cranberry Brie Pull-Apart Bread
- Pumpkin Patch Biscuits
Coconut Sweet Potato Pie
Ingredients
Crust
- 1/2 C butter cut into 1" slices, cold
- 1.5. C all purpose flour
- 1/2 tsp salt
- 4-5 Tbsp ice cold water
Filling
- 1.5 C sweet potatoes cooked, cooled, and mashed
- 1/2 C coconut oil melted
- 1/4 C maple syrup
- 1/4 C granulated sugar
- 1/2 C coconut milk
- 2 eggs room temperature
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 2 tsp lemon juice
Instructions
Make the Crust
- In your KitchenAid, add the butter, salt and flour - and mix until it turns into fine crumbs. Then add the water and mix just until it forms a moist dough.
- Turn out onto a lightly floured surface and with a rolling pin or, straight glass, roll into a pie crust, and gently place the rolled crust into a 9" greased pie dish, and flute the edges. Set in the fridge until you are done with the filling.
Make the Pie Filling
- In your food processor or bowl of your mixer, add the filling ingredients. Mix or puree until smooth. (A food processor does a better job at pureeing the filling for the pie than a mixer).
- Pour the sweet potato filling in the pie. Place in a preheated oven at 350 for 55 - 60 minutes or until the pie is no longer jiggly.
- (Avoid cracks in the pie by turning off the oven, and leaving the door cracked slightly so it can cool slowly - willingness to do this though depends on where you live!)
Notes
Nutrition
DID YOU MAKE THIS RECIPE?
If you did, please take a second to leave a comment as I’d love to know how it turned out.
I’d ask you to tag me on social media but I gave up social media several years ago and I don’t have it at all. I still love to read comments and get questions though – so don’t be afraid to leave comments on this post as I do take the time to read and respond when I can.
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