Coconut-Gingersnap Sweet Potato Pie

Recipe by DailyInspiration

Roasted sweet potatoes combined with the flavor of coconut and spicy gingersnaps cookies in the crust. Recipe from Whole Foods. Prep time does not include baking time for sweet potatoes.

Top Review by Debbwl

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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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