About 15 words in, I’m already thinking about my coconut sweet potato pie recipe. This pie hits every note—sweet, creamy, and warm with spice. I use coconut milk to bring out that tropical twist.
Sweet potatoes give it a naturally silky texture. The pie crust adds that perfect flaky bite. Every slice tastes like fall met the islands. I made this one afternoon and couldn’t stop at one piece. If you’re looking for something new but familiar, this pie is it. Trust me, it belongs in your kitchen too.
Can You Eat This Recipe Every Day?
I could eat this coconut sweet potato pie recipe every day—it’s that good. But like any dessert, I enjoy it in moderation. The sweet potatoes give it natural fiber and nutrients, and the coconut milk adds healthy fats. So it’s a better choice than many overly processed treats.
When I make it with less sugar or use natural sweeteners like maple syrup, it feels lighter and more balanced. Sometimes I even enjoy a small slice with my morning coffee instead of a sugary pastry.
It satisfies my sweet tooth without going overboard. If I want to keep things healthier, I save it for weekends or special moments. That way, every slice still feels like a treat without any guilt.
How To Prepare Coconut Sweet Potato Pie Recipe?
Quick Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Difficulty: Easy
Cuisine: Southern American with a tropical flair
Yield: 8 servings
Equipment Needed
- 9-inch pie dish
- Large mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons
- Spatula
- Saucepan (if boiling sweet potatoes)
- Oven
Ingredients
For the Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup unsweetened coconut milk
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Crust:
- 1 pre-made or homemade 9-inch pie crust
Optional Toppings:
- ½ cup shredded coconut (toasted)
- Whipped cream
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
Peel and cut sweet potatoes into chunks. Boil in a saucepan until tender, about 10-15 minutes. Drain and mash until smooth. Let them cool slightly.
2. Make the Filling
In a large mixing bowl, combine mashed sweet potatoes, coconut milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and creamy.
3. Prepare the Crust
Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges for a decorative touch.
4. Assemble the Pie
Pour the filling into the prepared crust. Use a spatula to spread it evenly.
5. Bake
Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
6. Cool and Serve
Allow the pie to cool completely before slicing. Top with toasted shredded coconut and whipped cream, if desired.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 4g
- Fat: 12g
- Carbohydrates: 48g
- Fiber: 3g
- Sugar: 30g
- Sodium: 180mg
Serving Suggestions
I usually serve this coconut sweet potato pie recipe chilled or at room temperature. It tastes amazing on its own, but I like to dress it up a little. A dollop of fresh whipped cream adds a light, airy contrast to the creamy filling.
Sometimes, I sprinkle toasted coconut flakes on top for extra texture and a pretty finish. If I want something more indulgent, I serve it with a scoop of vanilla ice cream. The cold creaminess melts into the warm spices of the pie—so good.
During the holidays, I add a cinnamon stick or star anise on the plate for a simple but festive touch. Whether it’s for a dinner party or a quiet evening, this pie always feels special.
Nice Tips
· Roast the sweet potatoes instead of boiling for a deeper, caramelized flavor.
· Use full-fat coconut milk for the creamiest texture and best taste.
· Blind bake the crust for 10 minutes if you want a crispier bottom.
· Add a splash of orange juice or zest to brighten up the pie filling.
· Let the pie cool completely before slicing to keep the filling firm and clean.
· Top with toasted coconut flakes just before serving for added crunch and a beautiful finish.
Special For Variations?
Here are some special variations I love for this coconut sweet potato pie recipe:
- Maple twist: I swap half the sugar with pure maple syrup for a deeper, earthy sweetness.
- Nutty crust: I use a graham cracker crust mixed with crushed pecans or almonds for extra crunch.
- Bourbon kick: I add a tablespoon of bourbon to the filling for a warm, rich depth.
- Vegan version: I replace the eggs with flax eggs and use a dairy-free crust to keep it fully plant-based.
- Spiced up: I mix in a pinch of cloves or cardamom to give the pie a unique flavor boost.
- Mini pies: I bake the filling in muffin tins with mini crusts for bite-sized treats perfect for parties.
These little twists let me play with flavor while keeping the heart of the recipe intact.
Health Benefits
Sweet potatoes are rich in beta-carotene, which the body converts into vitamin A, essential for vision and immune function.
Coconut milk provides healthy fats and adds a creamy texture without dairy. Together, they make a dessert that’s not only delicious but also offers nutritional benefits.
Can I Keep Freeze?
Yes, you can freeze this coconut sweet potato pie recipe. I do it when I want to make dessert ahead of time. After baking, I let the pie cool completely. Then I wrap it tightly in plastic wrap and a layer of foil to prevent freezer burn.
I place it in the freezer and keep it there for up to two months. When I’m ready to enjoy it, I thaw the pie overnight in the fridge. I like to let it sit at room temperature before serving, or warm it slightly in the oven.
The flavor stays rich, and the texture stays smooth. Just make sure not to freeze it with any whipped cream or toppings—add those fresh when serving.
Note
Ensure the sweet potatoes are mashed until completely smooth for the best texture. Avoid overbaking to prevent cracks on the surface.
FAQ
Can I use canned sweet potatoes for this recipe?
Yes, canned sweet potatoes work well. Just make sure to drain them and mash thoroughly before mixing with other ingredients.
Can I substitute coconut milk with regular milk?
Yes, you can replace coconut milk with whole milk or evaporated milk, but you’ll lose the subtle coconut flavor.
How do I prevent the pie from cracking on top?
Avoid overbaking. Remove the pie when the center is slightly jiggly; it will firm up as it cools.
Can I make this pie ahead of time?
Absolutely! You can bake the pie a day in advance and refrigerate it. Bring it to room temperature before serving or warm slightly if preferred.
How should I store leftovers?
Cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days.
Conclusion
This Coconut Sweet Potato Pie recipe is a delightful fusion of flavors that brings a tropical twist to a classic dessert. The coconut adds just the right twist, and the sweet potatoes make it so smooth and rich.
I didn’t even need fancy ingredients—just a few basics from my kitchen. Every bite felt like comfort and sunshine rolled into one. If you’ve never tried this coconut sweet potato pie recipe, now’s the time.
It’s easy, satisfying, and always gets compliments. I’ve made it for gatherings and quiet nights in. Either way, it never lasts long. I hope you’ll try it soon.
Coconut Sweet Potato Pie Recipe
Ingredients
Equipment
Method
- Peel and cut sweet potatoes into chunks. Boil in a saucepan until tender, about 10-15 minutes. Drain and mash until smooth. Let them cool slightly.
- In a large mixing bowl, combine mashed sweet potatoes, coconut milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until the filling is smooth and creamy.
- Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges for a decorative touch.
- Pour the filling into the prepared crust. Use a spatula to spread it evenly.
- Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before slicing. Top with toasted shredded coconut and whipped cream, if desired.