COCONUT-GINGERSNAP SWEET POTATO PIE
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
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.
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BAKA
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out perfectly! I was so proud of myself for making such a delicious pie. I will definitely be making this recipe again.
Victor Mingo
[email protected]This pie is perfect for fall! The warm spices and the coconut flavor are so cozy and inviting. I love serving this pie with a cup of hot coffee on a chilly day.
Erica J Ricki Simpson
[email protected]I made this pie for a potluck, and it was a huge hit! Everyone loved it. I got so many compliments on the unique flavor and the beautiful presentation. I will definitely be making this pie again for future potlucks.
Elizabeth Ofosua Donkor
[email protected]I added a scoop of vanilla ice cream to my slice of pie, and it was heavenly! The cold ice cream perfectly complemented the warm pie filling. I highly recommend serving this pie with ice cream.
Charlene Mupandasekwa
[email protected]I used a store-bought pie crust to save time, and the pie still turned out great! The filling was so delicious that it didn't even matter that the crust wasn't homemade. I will definitely be making this pie again using a store-bought crust.
zoe salonek
[email protected]I substituted almond flour for the all-purpose flour in the crust, and it turned out great! The pie was still flaky and flavorful, and it was a healthier option. I will definitely be making this pie again using almond flour.
Shamima Hossain
[email protected]This pie was a little too sweet for me, but my family loved it! They said it was the best sweet potato pie they've ever had. The crust was perfectly crispy and the filling was smooth and creamy.
Ratna Akter
[email protected]Wow! This pie was amazing! I've never had anything like it before. The crust was so unique and flavorful, and the filling was creamy and delicious. I will definitely be making this pie again and again.
Silver Sebastian Loh
[email protected]I followed the recipe exactly and the pie turned out beautifully! The crust was crispy and the filling was smooth and creamy. I loved the combination of coconut and gingersnap flavors. This pie was a hit with my family and friends.
Hannah Mclean
[email protected]I'm not usually a fan of sweet potato pie, but this recipe changed my mind! The coconut and gingersnap flavors were perfectly complementary, and the crust was flaky and flavorful. I'll definitely be making this pie again for Thanksgiving.
Arun Chauhan
[email protected]This sweet potato pie was a real crowd-pleaser! It had the perfect balance of sweetness and spice, and the coconut-gingersnap crust was a unique and delicious touch. I will definitely be making this pie again.