Coconut-Sweet Potato Pie

4.4
(11) 8 Reviews
Prep Time
15
min.
Total Time
50
min.
Servings

8 servings

Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell. Serve as an autumn or holiday dessert.

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What You Need

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Make It

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  • 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.

How to Thaw Cool Whip

Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in the microwave.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 13g
Saturated fat 7g
Cholesterol 45mg
Sodium 270mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 18g
Protein 4g
   
Vitamin A 130 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • my2sons0906 |

    Very good, especially if you like coconut. Nice light texture. Will make again.

  • dortha58 |

    The pie was not sweet enough. It needed more flavoring. I like nutmeg and vanilla flavor in sweet potato pie.

  • luanne@earthlink.net |

    Very good and easy to make! Tastes very similar to a pumpkin pie but even better. The coconut sprinkled on top of the cool whip really adds a nice touch. It's delicious and pretty to look at too. I would definitely make it again and would recommend it to friends.

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