Coconut-Sweet Potato Pie With Spiced Crust
Updated Nov. 3, 2022
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium sweet potatoes, peeled and cut into 1-inch chunks
- 1⅓cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
- ¼cup shredded unsweetened coconut
- ½cup plus 2 tablespoons sugar
- 1¼teaspoons ground ginger
- 1¼teaspoons ground cinnamon
- 8tablespoons (1 stick) butter, melted
- 3eggs
- ¼teaspoon ground nutmeg
- Pinch ground cloves
- Large pinch salt
- 1cup coconut milk
Nutritional analysis per serving (8 servings)
292 calories; 21 grams fat; 15 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 3 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¼ 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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Bravo! One of the easiest pies I've ever made. So delicious and the subtle coconut flavor is sublime. I used gingersnaps to make the crust, which was perfect.
This was really delicious! In my hands, it required a much longer baking time, about 20 extra minutes, but I did have two quite large sweet potatoes that I was working with. I roasted the potatoes instead of boiling, and used ginger snaps instead of graham crackers in the crust (and omitted adding sugar and spices to crust mix-- cookies were sweet and spicy enough!). It only got better over the next few days.
Anyone make this and have a weight measurement on the sweet potatoes (either before cooking, or weight of mashed stuff going into the pie)? What counts as medium at my local store seems to vary wildly week to week. Thanks!
Is anyone else finding this to be an absurd amount of melted butter? I think it should be halved. I tried adding more graham cracker but even still, I’m sopping up butter from the bottom of my crust after baking. I think it’s beyond repair, frankly. Even the NYT Graham Cracker Crust recipe has 1c graham cracker to 1/4 butter ratio (so about 2/3c butter for this recipe).
The video says bake for 30-35 minutes yet recipe notes 40-45. Also, video says 2 large sweet potatoes, recipe says 2 medium.
I made the filling as written and baked it in a pre-made graham cracker crust. The filling wasn't quite sweet or flavorful enough for me. If I make it again I would try roasting the sweet potatoes instead of boiling, swapping out some or all of the coconut milk with sweetened coconut milk, and upping the ginger. I like the other commenter's suggestions about making a gingersnap crust, that sounds promising.