Coconut Sweet Potato Pie

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Coconut Sweet Potato Pie

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!

Course Dessert

Cuisine American

Keyword Christmas, coconut milk, dessert, pie, sweet potatoes, Thanksgiving

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings people

Calories 559kcal

Author Sheryl

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

If you don't have an Instant Pot or Pressure Cooker you can cook the sweet potatoes on the stove by boiling until soft.

Adapted from Back to Her Roots

Nutrition