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.
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!
Thankfully Organic Sweet Potatoes are a common addition to our CSA bag that we pick up each week – I must say that they are HUGE sweet potatoes. You could probably skin and steam one and have enough for one pie … but I always like to steam more since I can use them up fairly quickly through the week.
If you aren’t part of a CSA or co-op where you pick up veggies from a local farmer, you can find Organic Sweet Potatoes at Costco, too – they are just over $1 per pound.
This past week, I happened to crank open a can of Coconut Milk for soup, and had a half of a can leftover – wasting a can of precious coconut milk is not an option… so when I came across this amazing recipe for Sweet Potato Pie with coconut milk I was super excited.
Who doesn’t love a great Sweet Potato Pie?
Not to mention the pie uses Coconut Oil instead of butter… and maple syrup in lieu of a heavy measurement of sugar. You won’t believe how creamy this pie whips up – pour it into a homemade pie crust and let her bake for just over an hour …
You’ll want to cook the sweet potatoes before you make the filling. We chose to use our Instant Pot… as it was a brief ten minutes (and they cooked while we made the crust!) – but you can also opt for boiling them, or using your pressure cooker.
Once the pie is done baking, turn off the oven and crack the oven door to let the pie cool slowly – you’ll avoid cracking the top of the pie. But then that depends on where you live. Here in Arizona summers are very warm – so I opted against doing that and just pulled it out altogether – I didn’t want my house to be too incredibly hot.
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 🙂
- 1 stick of Butter, cut into 1" slices
- 1 1/2 C. of Organic, All Purpose, Unbleached Flour
- 1/2 tsp Salt
- 4-5 Tbsp Ice Cold Water
- 2 medium Sweet Potatoes, peeled and cut into 1" slices
- 1/2 C. melted Coconut Oil
- 1/4 C. pure Maple Syrup
- 1/4 C. Sugar
- 1/2 C. Coconut Milk
- 2 Eggs
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg (or, 1 drop Nutmeg Essential Oil)
- 1 tsp Vanilla Extract
- 2 tsp Lemon Juice
- In your KitchenAid, add the butter 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.
- In your Instant Pot, place your sweet potatoes in the steamer basket and set on the trivet. Add 1 C. of water, place the lid on top, close the valve and set the Instant Pot to manual (high) for 10 minutes.
- In the meantime, pull out your food processor. In the processor, add the coconut oil, maple syrup, sugar, coconut milk, eggs, cinnamon, nutmeg, vanilla extract and lemon juice.
- Once the sweet potatoes are done, open the Instant Pot and scoop out the sweet potatoes. Place in the food processor with the other items - puree until smooth.
- You can use a mixer for the filling but the sweet potatoes won't puree quite as smooth.
- Pour the sweet potato filling in the pie, and 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!)
- If you don't have an Instant Pot or Pressure Cooker you can cook the sweet potatoes on the stove by boiling until soft.