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Coconut Sweet Potato Pie Recipe

Coconut Sweet Potato Pie Recipe

Coconut Sweet Potato Pie is a creamy, flavorful twist on a classic Southern favorite. This pie combines smooth, spiced sweet potatoes with rich coconut milk for a tropical flair. Baked in a buttery crust, it delivers a perfect balance of sweetness and warmth, enhanced by hints of cinnamon and nutmeg. Ideal for holidays or family gatherings, it’s easy to make and pairs beautifully with whipped cream or toasted coconut on top. This dessert is comforting, unique, and guaranteed to impress at any table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Southern American with a tropical flair
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • 9-inch pie dish
  • Large mixing bowl
  • Hand mixer or whisk
  • Measuring cups and spoons
  • Spatula​
  • Saucepan (if boiling sweet potatoes)
  • Oven

Method
 

Prepare the Sweet Potatoes
  1. 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.
Make the Filling
  1. 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.
Prepare the Crust
  1. Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges for a decorative touch.
Assemble the Pie
  1. Pour the filling into the prepared crust. Use a spatula to spread it evenly.
Bake
  1. 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.
Cool and Serve
  1. Allow the pie to cool completely before slicing. Top with toasted shredded coconut and whipped cream, if desired.

Notes

Ensure the sweet potatoes are mashed until completely smooth for the best texture. Avoid overbaking to prevent cracks on the surface.