Best 9 Coconut Gingersnap Sweet Potato Pie Recipes

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Indulge in a symphony of flavors with this tantalizing Coconut-Gingersnap Sweet Potato Pie, a harmonious blend of sweet and savory notes. This extraordinary dish is a culinary masterpiece that brings together the best of both worlds. The pie features a luscious filling made from creamy sweet potatoes, perfectly complemented by the warmth of ginger and the subtle sweetness of coconut. Nestled within a flaky gingersnap crust, this pie delivers a delightful crunch with every bite. The harmonious combination of textures and flavors makes this pie an unforgettable treat. Alongside this main recipe, this article also offers variations such as a gluten-free version for those with dietary restrictions. Additionally, you'll find a delectable Sweet Potato Pie with Streusel Topping, an irresistible treat that takes the classic sweet potato pie to new heights with a crunchy streusel topping. And for those who prefer a vegan option, there's a delightful Vegan Sweet Potato Pie that delivers the same rich flavors without compromising on taste. With detailed instructions and helpful tips, these recipes will guide you in creating exceptional sweet potato pies that will impress family and friends alike. Embark on a culinary journey and discover the delightful flavors that await!

Let's cook with our recipes!

COCONUT-SWEET POTATO PIE



Coconut-Sweet Potato Pie image

Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 12

1-1/2 cups mashed cooked sweet potatoes
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2 eggs, lightly beaten
1 cup evaporated milk
1 Tbsp. butter or margarine, melted
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 unbaked 9-inch pastry shell
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
  • Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
  • Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

COCONUT-SWEET POTATO PIE WITH SPICED CRUST



Coconut-Sweet Potato Pie With Spiced Crust image

Provided by Mark Bittman

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 1/3 cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
1/4 cup shredded unsweetened coconut
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
8 tablespoons (1 stick) butter, melted
3 eggs
1/4 teaspoon ground nutmeg
Pinch ground cloves
Large pinch salt
1 cup coconut milk

Steps:

  • Heat oven to 350 degrees. 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 rice the potatoes or run them through a food mill.
  • While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
  • In a food processor, combine the eggs with the remaining sugar, 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.
  • Put the pie plate 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 warm or at room temperature.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 97 milligrams, Sugar 17 grams, TransFat 0 grams

SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT



Sweet Potato Pie with Candied Pecans and Coconut image

Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 21

1 1/4 cups all-purpose flour, plus more for rolling
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water
1 1/2 pounds garnet yams or sweet potatoes (about 3 medium)
3/4 cup heavy cream
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup pecans, coarsely chopped
1/2 cup sweetened flaked coconut
Whipped cream, for serving, optional

Steps:

  • For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
  • Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
  • Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
  • For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
  • Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
  • For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.

SWEET-POTATO PIE WITH GINGERSNAP PECAN CRUST



Sweet-Potato Pie with Gingersnap Pecan Crust image

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling-the pie will taste no less delicious.

Categories     Ginger     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 20

For crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
1/2 cup finely chopped pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
For filling:
2 lb sweet potatoes (4 medium)
1/2 cup sugar
1/3 cup water
3 large eggs
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup whole milk
1 tablespoon dark rum
1/2 teaspoon vanilla
Accompaniments: lightly sweetened whipped cream and toasted pecans
Special Equipment
a 10-inch glass or ceramic pie plate (6-cup capacity)

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  • Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • Prick each sweet potato once with a fork. Roast in a foil-lined shallow baking pan until tender, about 1 hour. Remove from oven and reduce oven temperature to 375°F. Halve potatoes lengthwise and cool.
  • While potatoes cool, cook sugar in a dry 8-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat. Carefully pour water down side of skillet (mixture will bubble and steam vigorously), then return to heat and simmer, stirring, until hardened caramel is completely dissolved. Remove from heat.
  • When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes in a food processor until smooth, then add eggs, cinnamon, and salt and blend until smooth. Add milk, caramel, rum, and vanilla, and blend until combined well.
  • Pour filling into crust. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, 40 to 50 minutes (top may crack; filling will continue to set as it cools). If the crust begins to brown too much before the filling is done, crimp a ring of foil or use a pie shield to protect it. Cool pie on rack about 1 hour.
  • Serve warm or at room temperature.

SWEET POTATO-COCONUT PIE



Sweet Potato-Coconut Pie image

From Mama Dip's Family Cookbook by "Mama Dip, Mildred Council" which I sent to my partner **Mandy** for the 2009 Cookbook Swap. I've had this in her restaurant in Chapel Hill, NC and it is tasty!

Provided by DeniseBC

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups mashed cooked sweet potatoes
1/4 cup butter, melted
1/2 cup sugar
1/4 cup corn syrup
2 eggs, beaten
1 cup milk
1 pinch salt
1 teaspoon nutmeg
1/4 teaspoon ginger
1 cup frozen coconut
1 unbaked 9-inch pie shell

Steps:

  • Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
  • Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.

Nutrition Facts : Calories 342.1, Fat 15.8, SaturatedFat 6.7, Cholesterol 72.4, Sodium 232, Carbohydrate 46.4, Fiber 2.9, Sugar 20, Protein 5.2

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie With Gingersnap Crust image

Make and share this Sweet Potato Pie With Gingersnap Crust recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 13

25 gingersnap cookies
4 tablespoons butter, melted, plus 3 Tbsp. melted and cooled
1 medium sweet potato, peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch clove
1/4 cup sugar
3 large eggs
1 cup condensed milk
whipped cream (optional)

Steps:

  • Heat oven to 325°F
  • Place cookies in the bowl of the food processor; pulse until fairly fine, yeilding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoon melted butter. Press mixture into bottom and sides of 9-inch pie tin. Bake until set and slightly darkened, 12-15 minutes. Do not overbake. Set aside.
  • Turn oven up to 375°F Fill a small saucepan with water. Add potato; bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
  • In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
  • Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30-35 minutes. Serve at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 272.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 86.1, Sodium 330.6, Carbohydrate 39.5, Fiber 0.9, Sugar 25.8, Protein 5.8

GINGERSNAP SWEET POTATO PRALINE PIE



Gingersnap Sweet Potato Praline Pie image

This luscious mix of sweet potatoes, spices and nuts is like serving pecan pie and sweet potato pie together. Bake it and watch everyone devour it. -Emily Hobbs, Ozark, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
1/4 cup butter, melted
FILLING:
1/4 cup butter, softened
1 cup plus 3 tablespoons packed brown sugar, divided
1-1/2 cups mashed sweet potatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large egg yolks
1 can (5 ounces) evaporated milk
1 teaspoon vanilla extract
1-1/4 cups pecan halves
TOPPING:
1 cup heavy whipping cream
3 tablespoons maple syrup

Steps:

  • Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

Nutrition Facts : Calories 659 calories, Fat 39g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 353mg sodium, Carbohydrate 74g carbohydrate (49g sugars, Fiber 4g fiber), Protein 7g protein.

COCONUT-GINGERSNAP SWEET POTATO PIE



Coconut-Gingersnap Sweet Potato Pie image

A delicious combination of flavors - a great addition to your holiday table or any time of the year. Recipe is from Whole Foods.

Provided by Daily Inspiration S

Categories     Pies

Time 1h10m

Number Of Ingredients 11

2 large sweet potatoes (about 2 pounds)
3/4 c coconut milk
3/4 c light brown sugar
3 large eggs
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
FOR THE CRUST
1 1/4 c gingersnap cookies, ground (about 25 cookies)
1/3 c unsweetened coconut, shredded
4 Tbsp butter, melted

Steps:

  • 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 verty tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
  • 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 the center of the pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

SWEET POTATO PIE WITH GINGERSNAP CRUST



Sweet Potato Pie with Gingersnap Crust image

Unlike traditional sweet potato pies, ours has a crust made of crushed gingersnap cookies. Try this as a tasty holiday alternative -- or companion! -- to pumpkin pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

25 gingersnap cookies
7 tablespoons butter, melted and cooled
1 medium sweet potato (8 ounces), peeled and cut into large chunks
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 cup sugar
3 large eggs
1 cup condensed milk
Whipped cream (optional)

Steps:

  • Heat oven to 325 degrees. Place cookies in the bowl of food processor; pulse until fairly fine, yielding 1 cup crumbs. Transfer to a medium bowl, and stir in 4 tablespoons melted butter. Press mixture into bottom and sides of a 9-inch pie tin. Bake until set and slightly darkened, 12 to 15 minutes. Do not overbake. Set aside.
  • Turn oven up to 375 degrees. Fill a small saucepan with water. Add potato, bring to a boil, reduce heat, and simmer until potato is very tender, about 12 minutes. Drain.
  • In a bowl, combine flour, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
  • Pass potato through a food mill or potato ricer into the bowl of an electric mixer. Add sugar, eggs, and condensed milk. Mix until combined. Stir in remaining 3 tablespoons butter until combined. Add reserved flour mixture, and combine. Pour filling into cooled crust, and bake until filling is set, 30 to 35 minutes. Serve at room temperature with whipped cream, if desired.

Tips:

  • Use a food processor to make the crust. This will help you get a fine, even crumb that will hold together well.
  • Don't overmix the crust. Overmixing will make the crust tough.
  • Press the crust firmly into the pie plate. This will help prevent it from shrinking during baking.
  • Bake the crust for 10-12 minutes, or until it is golden brown.
  • Let the crust cool completely before filling it. This will help prevent the filling from making the crust soggy.
  • Use a potato masher to mash the sweet potatoes. This will help you get a smooth, lump-free filling.
  • Add the spices and sugar to the sweet potatoes while they are still warm. This will help the flavors meld together.
  • Let the filling cool slightly before pouring it into the crust. This will help prevent the filling from cracking.
  • Bake the pie for 45-50 minutes, or until the filling is set and the top is golden brown.
  • Let the pie cool completely before serving. This will help the filling firm up.

Conclusion:

This coconut-gingersnap-sweet-potato pie is a delicious and unique dessert that is perfect for any occasion. The sweet potato filling is creamy and flavorful, and the coconut-gingersnap crust adds a delightful crunch and flavor contrast. This pie is sure to be a hit with everyone who tries it!

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