Best 11 Sweet Potato Pie With Coconut Recipes

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Indulge in a delightful culinary journey with our Sweet Potato Pie with Coconut, a harmonious blend of flavors and textures that will tantalize your taste buds. This Southern classic, often enjoyed during Thanksgiving and Christmas, features a velvety smooth sweet potato filling enveloped in a flaky, buttery crust. The addition of coconut adds a unique tropical twist, creating a symphony of sweet and nutty flavors. Our article presents two irresistible variations of this delectable treat: a traditional version that stays true to the classic recipe and a vegan version that caters to those with dietary restrictions, ensuring everyone can savor this timeless dessert. Embark on a sensory adventure as we guide you through the steps of crafting this Southern delight, promising an unforgettable experience with every bite.

Let's cook with our recipes!

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.

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

SWEET POTATO PIE WITH COCONUT



Sweet Potato Pie with Coconut image

I was looking for a sweet potato pie with coconut chefkeith63, a mixer from another site sent me this recipe.

Provided by Melanie B

Categories     Other Desserts

Time 50m

Number Of Ingredients 12

2 c sweet potatoes, baked & mashed
1 stick butter
2 egg yolks, reserve whites
1 c brown sugar, firmly packed
1/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c coconut
1/2 c milk
2 egg whites beaten stiff with 1/4 cup sugar
2 9" deep dish pie shell

Steps:

  • 1. Mix first 9 ingredients. Add milk. Fold in beaten whites. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until firm, 30-40 minutes.

SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE



Sweet Potato Coconut Pie with Marshmallow Meringue image

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. -Simone Bazos, Baltimore, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 23

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
6 tablespoons cold butter
2 tablespoons shortening
3 to 4 tablespoons cold water
FILLING:
1 cup coconut milk
3/4 cup packed brown sugar
1/4 cup cream cheese, softened
2 cups mashed sweet potatoes
3 large eggs, lightly beaten
2 teaspoons lemon juice
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
MERINGUE:
3/4 cup sugar
1/3 cup water
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 jar (7 ounces) marshmallow creme
Miniature marshmallows and sweetened shredded coconut, optional

Steps:

  • In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.

Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO PIE I



Sweet Potato Pie I image

This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.

Provided by COUGAAR

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

1 (1 pound) sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:

  • Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  • Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 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



Sweet Potato Pie image

I looked through the sweet potato pie recipes here and could not find one quite like this. The topping makes it different. From Reiman Publications' "The Country Cooking Recipe Collection Prize-Winning Pies."

Provided by Vino Girl

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 eggs
1 (12 ounce) can evaporated milk
1 teaspoon vanilla
1 1/4 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sweet potatoes, cooked and mashed
1 (9 inch) unbaked pie shells, premade or homemade
1/3 cup butter
1/3 cup flour
1/2 cup brown sugar, packed
1/2 cup flaked coconut
1/2 cup pecans, chopped
whipped topping (optional) or ice cream (optional)

Steps:

  • Preheat oven to 425°F
  • Combine topping ingredients together; set aside.
  • In a large bowl, beat eggs; add milk and vanilla.
  • In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
  • Add sweet potatoes and beat until smooth.
  • Pour into pie shell.
  • Bake for 15 minutes.
  • Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
  • Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
  • Cool on a wire rack.
  • Serve with whipped topping or ice cream, if desired.
  • Store leftover pie in the refrigerator.

COCONUT-CRUSTED SWEET POTATO PIE



Coconut-Crusted Sweet Potato Pie image

Got this recipe from my new favorite magazine Natural Health. I hven't tried yet, but I will soon! Mapple Syrup adds a subtle note to naturally sweet coconut and sweet potato; crystallized ginger can be a sophisticated (and delicious) garnish.

Provided by Weiners Mom

Categories     Pie

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 11

2 1/2 cups unsweetened coconut, flaked
1/2 cup unsalted butter, melted
2 cups boiled and mashed sweet potatoes
2 eggs
1/2 cup lite firm tofu
2/3 cup organic maple syrup
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
crystallized ginger (optional garnish) (optional)

Steps:

  • Preheat oven to 300°F Mix coconut and butter in a bowl. Press the mixture into a 9-inch pie plate. Bake for 15 minutes, or until golden. Remove crust from the oven and increase heat to 350°F.
  • In a food processor, combine mashed sweet potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour mixture into the coconut crust and bake until the top is dry, about 30 minutes. Check to see if it's ready by inserting a knife into center of pie. If it doesn't come out clean, bake for another 10 to 15 minutes. Cool on a rack; garnish with crystallized ginger when cool, if desired.

Nutrition Facts : Calories 577.7, Fat 47, SaturatedFat 38.6, Cholesterol 66.7, Sodium 56, Carbohydrate 39.8, Fiber 11, Sugar 20.8, Protein 6.2

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

EASY SWEET POTATO PIE



Easy Sweet Potato Pie image

"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups sugar
2 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes (about 3 potatoes)
1 unbaked pastry shell (9 inches)
GLAZE:
1/2 cup sugar
2-1/4 teaspoons all-purpose flour
2 tablespoons butter, melted
2 tablespoons evaporated milk
1/4 cup pecan halves

Steps:

  • In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 498 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 171mg sodium, Carbohydrate 88g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

SWEET POTATO PIE



Sweet Potato Pie image

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have sprouts.
  • Bake the sweet potatoes until they are very tender: This will ensure that the pie filling is smooth and creamy.
  • Use a food processor or blender to puree the sweet potatoes: This will help to create a smooth and fluffy filling.
  • Add plenty of spices to the filling: This will give the pie a warm and flavorful taste. Common spices used in sweet potato pie include cinnamon, nutmeg, ginger, and cloves.
  • Don't overmix the dough: Overmixing will make the dough tough. Mix just until the ingredients are combined.
  • Blind bake the pie crust before filling it: This will help to prevent the crust from becoming soggy.
  • Allow the pie to cool completely before serving: This will allow the filling to set and the flavors to meld.

Conclusion:

Sweet potato pie is a delicious and comforting dessert that is perfect for any occasion. With its creamy filling and flaky crust, it is sure to be a hit with everyone who tries it. Follow these tips to make the best sweet potato pie possible.

Whether you are a seasoned baker or a beginner, this sweet potato pie recipe is sure to impress. With its simple ingredients and easy-to-follow instructions, you can create a delicious and memorable dessert that will be enjoyed by all.

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