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Sweet Potato Pie with Coconut and Spices Recipe

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3.9 from 43 reviews

This classic Sweet Potato Pie recipe delivers a creamy, spiced filling nestled in a flaky pie crust, perfect for holiday gatherings or cozy family dinners. Made with roasted sweet potatoes, warming spices, and rich coconut milk, it offers a dairy-free twist on traditional sweet potato pie. Topped with whipped cream and a sprinkle of nutmeg, it’s an irresistible dessert that’s sure to please a crowd.

  • Total Time: 2 hours 5 minutes
  • Yield: 10 servings

Ingredients

Pie Crust

  • 1 pie crust (store-bought or homemade)

Pie Filling

  • 3 medium-sized sweet potatoes (about 1.5 pounds)
  • 8 tablespoons (1 stick) butter
  • ¾ cup coconut sugar
  • ½ teaspoon ground nutmeg (plus additional for garnish)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon fine sea salt
  • 1 13.5-ounce can full-fat coconut milk
  • 3 large eggs
  • 2 teaspoons vanilla extract

For Serving

  • Whipped cream (store-bought or homemade)

Instructions

  1. Roast Sweet Potatoes: Place the sweet potatoes on a baking sheet and roast them in a preheated oven at 375°F for 45 minutes to 1 hour, or until they are soft and give easily when gently pressed with a finger protected by an oven mitt. Remove from the oven and allow them to cool enough to handle. Then lower the oven temperature to 350°F for baking the pie later.
  2. Prepare Sweet Potatoes: Once cooled, peel the sweet potatoes and transfer the flesh to a medium-sized saucepot set over medium heat.
  3. Add Butter and Spices: To the pot with the sweet potatoes, add the butter, coconut sugar, ground nutmeg, ground cinnamon, ground cardamom, ground ginger, fine sea salt, and coconut milk. Bring this mixture to a gentle simmer, stirring continuously to blend the ingredients together smoothly.
  4. Blend Mixture Smooth: Using an immersion blender, standing blender, or food processor, blend the sweet potato mixture until it is completely smooth. Set the smooth filling aside to cool.
  5. Mix in Eggs and Vanilla: In a separate bowl, whisk together the eggs and vanilla extract. Once the sweet potato filling has cooled slightly but is still workable, whisk the egg mixture into the filling until fully incorporated. Pour the combined filling into the prepared pie crust.
  6. Bake the Pie: Place the pie in the preheated 350°F oven and bake for about 1 hour or until the center of the pie no longer jiggles when gently shaken. Remove from oven and let the pie cool on the counter, then transfer it to the refrigerator to cool completely and set.
  7. Serve: Serve the sweet potato pie chilled or at room temperature, topped with a dollop of whipped cream and a fresh grating of nutmeg for garnish. Enjoy this warm, spiced dessert with family and friends!

Notes

  • Roasting sweet potatoes instead of boiling helps deepen their natural sweetness and flavor.
  • Make sure to let the sweet potato filling cool before adding eggs to prevent curdling.
  • If you prefer a dairy version, you can substitute coconut milk with full-fat evaporated milk or heavy cream.
  • Pie can be made a day ahead and refrigerated; flavors improve as it chills.
  • Use fresh spices for the best flavor impact.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/sweet-potato-pie-with-coconut-and-spices-recipe/