Coconut Sweet Potato Pie
Recipe: #21858
November 23, 2015
Categories: Desserts, Eggs, Sweet Potato/Yam, Christmas, Thanksgiving, Oven Bake, Vegetarian, Pies, more
"An alternative to pumpkin pie."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (115.5 g)
- Calories 157
- Total Fat - 3.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 53.8 mg
- Sodium - 44 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 2 g
- Sugars - 20.4 g
- Protein - 3.9 g
- Calcium - 55.3 mg
- Iron - 2.2 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cover the sweet potatoes with water in a medium saucepan over high heat. Bring to a boil and cook until the potatoes are fork tender, about 10 minutes. Drain and mash.
Step 2
In a food processor, combine the mashed sweet potatoes, coconut oil, coconut milk, eggs, nutmeg, cinnamon, vanilla, maple syrup, sugar, lemon juice and salt. Pulse until very smooth. (You can also do this in an electric mixer, but the resulting filling will be a bit more chunky.)
Step 3
Preheat oven to 350°.
Step 4
Fill with the prepared crust with the filling, and bake in the preheated oven for 45-50 minutes, or until a knife inserted an inch from the center comes out clean, and the pie no longer feels very jiggly.
Step 5
To avoid cracks, turn off the oven, crack the oven door, and allow the pie to slowly cool in the oven before removing.
Step 6
Let cool completely before slicing.
Tips
No special items needed.
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