• Prep Time:
  • Cooking Time:
  • Serves: 8-12

Coconut Sweet Potato Pie

Category: Thanksgiving, Desserts, Pies, Holiday

 Ingredients List

  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 1 prepared graham cracker crust
  • 3 eggs
  • 1/2 cup sugar
  • 1/8 cup shredded unsweetened coconut
  • 1 teaspoons ground ginger
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch ground cloves
  • pinch salt
  • 1 cup coconut milk


1. Preheat the oven to 350 degrees.

2. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then run the potatoes through a food mill or mash them with potato masher and set aside.

3. In a food processor, combine the eggs with the sugar, coconut, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.

4. Put the pie crust on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve either warm or at room temperature.

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