Coconut Sweet Potato Pie Recipe

Introduction

The Coconut Sweet Potato Pie is a delightful fusion of rich, earthy sweet potatoes and the tropical sweetness of coconut. This twist on the traditional Southern dessert is a crowd-pleaser, perfect for holidays or family gatherings. Imagine the creamy filling of sweet potatoes with a hint of coconut, nestled in a flaky pie crust and topped with toasted coconut flakes. Whether you’re a fan of classic pies or looking for something new, this recipe will have everyone coming back for seconds.

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Ingredients

For the Filling:

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 1 cup unsweetened coconut milk
• 3 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt

For the Crust:

• 1 pre-made or homemade 9-inch pie crust

Optional Toppings:

• ½ cup shredded coconut (toasted)
• Whipped cream

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Preparation

Step 1: Prepare the Sweet Potatoes

• Wash and peel the sweet potatoes.
• Boil or bake them until tender, then mash until smooth. Let them cool slightly.

Step 2: Make the Filling

• In a large bowl, combine mashed sweet potatoes, coconut milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
• Mix well until the filling is smooth and creamy.

Step 3: Prepare the Crust

• Roll out your pie crust and place it into a 9-inch pie pan. Trim the edges and crimp them for a decorative look.

Step 4: Assemble the Pie

• Pour the filling into the prepared crust. Spread it evenly using a spatula.

Step 5: Bake

• Preheat your oven to 350°F (175°C).
• Bake the pie for 50–60 minutes or until the filling is set and a knife inserted into the center comes out clean.

Step 6: Cool and Serve

• Allow the pie to cool completely before slicing.
• Top with toasted shredded coconut and whipped cream, if desired.

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Variations

• Vegan Version: Use flaxseed eggs and coconut oil in place of eggs and butter.
• Coconut Topping: Add a layer of coconut cream on top of the pie for extra decadence.
• Spiced-Up Version: Add a pinch of cloves or cardamom for a unique flavor profile.

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Cooking Note

• Ensure the sweet potatoes are completely smooth for the best texture.
• Do not overbake the pie; the center should be set but slightly jiggly.

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Serving Suggestions

• Serve chilled or at room temperature with a dollop of whipped cream.
• Pair it with a scoop of vanilla ice cream for a luxurious treat.

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Tips

1. Use fresh sweet potatoes for a deeper flavor.
2. Toast the coconut for toppings to enhance its nutty aroma.
3. Store leftovers in the refrigerator for up to 3 days.

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Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes

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Nutritional Information (Per Serving)

• Calories: 320
• Protein: 4g
• Sodium: 180mg

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FAQs

Q: Can I make this pie ahead of time?
A: Yes! This pie can be made a day ahead and stored in the refrigerator.

Q: Can I freeze Coconut Sweet Potato Pie?
A: Absolutely. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the fridge before serving.

Q: What’s the best way to toast shredded coconut?
A: Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally.

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Conclusion

The Coconut Sweet Potato Pie is a beautiful blend of tradition and innovation, offering a unique twist on the beloved Southern classic. Its creamy texture, combined with the tropical essence of coconut, makes it a show-stopping dessert for any occasion. Whether it’s the holidays or a weekend treat, this pie is sure to impress your friends and family. Try it out and bring a slice of tropical paradise to your table!

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