Coconut-Gingersnap Sweet Potato Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 large sweet potatoes (about 2 pounds)
- 3⁄4 cup coconut milk
- 3⁄4 cup light brown sugar
- 3 large eggs
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon sea salt
-
For the crust
- 1 1⁄4 cups gingersnap cookies, ground (about 25 cookies)
- 1⁄3 cup unsweetened coconut, shredded
- 4 tablespoons butter, melted
directions
- Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees F.
- Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
- To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
- Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.
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Reviews
-
We loved the crust and the filling was flavorful with just the right amount of sweetness. What was not right about this pie was my baking skills, used a 2 lb deep red yam and after an hour it felt fork tender and was soft but when I went to put it in the food processer the center was not soft. I was up against the clock for time so decided to just process it as was, big mistake as it gave my filling a less than perfect texture. I look forward to trying this again using smaller yams and when I am not fighting the clock. Thanks for the post.
RECIPE SUBMITTED BY
DailyInspiration
United States