Sweet Potato Coconut Pie

A tropical twist on a classic dessert, Sweet Potato Coconut Pie combines the rich flavors of sweet potatoes and coconut, perfect for those looking to impress with a unique dessert. This pie is a delightful blend of creamy, tropical, and earthy flavors.

Prep time: 20 minutes
Cook time: 1 hour
Serves: 8

Ingredients

3 large sweet potatoes (about 2 lbs)

1 unbaked 9-inch pie crust

1 cup coconut milk

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsweetened shredded coconut

2 large eggs

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 tsp vanilla extract

2 tbsp melted butter

Instructions

1. Preheat the oven to 350°F (175°C).

2. Peel and cube the sweet potatoes, then boil in a large pot of water until tender (about 20 minutes).

3. Drain the potatoes and mash them until smooth.

4. In a large bowl, combine the mashed sweet potatoes, coconut milk, brown sugar, granulated sugar, shredded coconut, eggs, cinnamon, nutmeg, salt, vanilla extract, and melted butter. Mix until well combined.

5. Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula.

6. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.

7. Allow the pie to cool on a wire rack before serving.

Storage

Store the pie in the refrigerator, covered with plastic wrap, for up to 4 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds or in a preheated 300°F (150°C) oven for 5-10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.