Sweet Potato Coconut Pie

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 8
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This Sweet Potato Coconut Pie is a delightful twist on a classic dessert, perfect for any season but especially comforting in the fall. The blend of sweet potatoes and coconut makes for a rich, creamy filling that’s sure to become a staple in your dessert repertoire.

Ingredients for Sweet Potato Coconut Pie

Sweet potatoes are the heart of this pie, providing a naturally sweet and creamy base. Coconut milk adds a luscious, tropical creaminess that complements the sweet potatoes perfectly. Brown sugar gives a deeper, molasses-like sweetness, while granulated sugar balances the flavors. Unsweetened shredded coconut brings texture and a hint of coconut flavor. The eggs act as a binder, setting the filling. Cinnamon and nutmeg add warm, spicy notes that enhance the sweetness. A pinch of salt rounds out the flavors, and vanilla extract adds a subtle depth. Finally, melted butter adds richness and helps with the smooth texture.

Tips & Tricks

  • Use a potato masher or ricer for the smoothest sweet potato texture.
  • If the pie crust edges brown too quickly, cover them with foil halfway through baking.
  • Ensure all ingredients are at room temperature for smoother mixing.

Serving Suggestions

Serve this pie slightly warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream on top complements the rich flavors beautifully. It also pairs well with a light, fruity dessert wine or a cup of chai tea.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes are recommended for the best flavor and texture.
Is there a substitute for coconut milk?
Heavy cream or half-and-half can be used, but it will alter the flavor slightly.
How do I store leftovers?
Store in the refrigerator, covered, for up to 3 days.

Sweet Potato Coconut Pie Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While it warms up, peel and cube your sweet potatoes. Get a large pot of water boiling and then add the cubed potatoes. Boil them until they’re tender, which should take about 20 minutes. Once they’re soft, drain the water and mash the sweet potatoes until they’re smooth.

In a large bowl, combine the mashed sweet potatoes with the coconut milk, both sugars, shredded coconut, eggs, cinnamon, nutmeg, salt, vanilla extract, and melted butter. Mix everything together until well combined. You want a smooth, creamy mixture, so take your time with this step.

Now, pour the sweet potato mixture into your unbaked pie crust. Use a spatula to smooth the top, ensuring an even surface. Place the pie in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when the filling is set and a knife inserted near the center comes out clean.

Once baked, let the pie cool on a wire rack. This helps it set completely and makes it easier to slice when you’re ready to serve.

Why You'll Love This Recipe

  • Unique blend of sweet potatoes and coconut for a tropical twist.
  • Rich, creamy texture with just the right amount of sweetness.
  • Perfect for sharing at gatherings and potlucks.
  • Easy to make with readily available ingredients.

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

Step-by-step 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.

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