Coconut Sweet Potato Pie Recipe

Coconut Sweet Potato Pie Recipe

1/4 tsp. ground nutmeg. 2 eggs, well beaten. 1 c. evaporated milk. 1 tbsp. melted butter. 1 c. flaked coconut. 1 (9-inch) unbaked pastry shell. In a large bowl, mash potatoes and blend in remaining ingredients. Pour into unbaked shell. Bake at 400°F for about 35 minutes or until knife inserted in center comes out clean.

Brush the crimped edge with the beaten egg. Pour the sweet potato filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 40 to 50 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

How do you make a homemade sweet potato pie?

DIRECTIONS In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pie shell. Cover edges of pastry loosely with foil. Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.

What are the ingredients in sweet potato pie?

It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, evaporated milk, sugar, spices such as nutmeg, and eggs. Other possible ingredients include vanilla or lemon extracts.

How do you make sweet potatoes with pecans?

Directions Place sweet potato in a small saucepan; cover with water. When cool enough to handle, peel and cut into 1/4-in. In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through.

Coconut-Sweet Potato Pie

Ingredients: 4 Pie Crusts, prepared and baked. 1 cup Butter (2 sticks), softened. 4 cups Sweet Potatoes, cooked and mashed*. 4 cups Sugar. 2 5 ounce cans (about 1 1/4 cups) Evaporated Milk. 3 tablespoon Vanilla Extract.

Grease a 9-inch pie plate with butter. Mix Bisquick, sugar, spices, vanilla, eggs, prepared sweet potatoes, salt, and evaporated milk in a blender until smooth. Pour into the prepared pie plate. Bake for 50 to 55 minutes or until knife inserted near center comes out clean. Cool on a rack.

Instructions Checklist. Step 1. Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside. Advertisement. Step 2. Preheat oven to 350°. Step 3. Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut.

directions. Preheat the oven to 325 degrees F. Place the sweet potato chunks in a single layer in one large or two medium shallow, ceramic baking dish (es). Add the water, dividing it between the two dishes if necessary. The water should be about 1/2-inch deep; add more if the level is lower than this.

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.

Sweet Potato-Coconut Pie Recipe

This Purple Sweet Potato Pie with Coconut and Five-Spice uses purple sweet potatoes and Chinese five-spice seasoning for a fun update on a classic sweet potato pie. Get the recipe at Food & Wine.

Preheat your oven to 350° F. Place potatoes in a large bowls and using an electric hand mixer, beat in the coconut sugar, coconut cream or milk, and ghee until smooth. Add in the flour, vanilla, and spices and continue to beat on low speed to incorporate.

Make the filling: In a mixing bowl, combine the sweet potato purée with the butter, brown sugar, cardamom, salt, cornmeal, coconut milk, cream and egg yolks and whisk until well blended.

Combine the pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter and eggs in the work-bowl of a food processor and process until smooth. Line a 10-inch pie pan with the crust and fill with the pumpkin-sweet potato mixture.

Sweet Potato Pie Recipe Paula Deen - Sweet Potato Chips Snack Or Appetizer Between Naps On The Porch. Pour the filling into the pie crust and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Make the filling by blending together cooked sweet potatoes, butter, eggs, vanilla and spices.

Sweet Potato Pie with Coconut

Preheat oven to 400°F (200°C). Oil a 9-in (23-cm) pie plate. 2. In a large bowl, mix together panko, ground almonds and pecans, brown sugar, cinnamon, and salt. Make a well. Add coconut oil to well and rub in to combine well. With dampened hands, press into base and sides of prepared pie plate. 3.

1 tbsp. vanilla extract. 1 1/2 c. cooked sweet potato, mashed. 1/2 c. coconut. 1 sm. can evaporated milk. 2 eggs. 1 (9 inch) unbaked crust. Combine all ingredients; pour in pie shell. Bake at 350 degrees for 50 minutes or until firm. Add review or comment.

How to make it. Preheat oven to 325 degrees. For crust, mix coconut, butter, and margarine and press into an 8-inch pie plate. Bake for 10 minutes or until lightly browned.

Whisk together the wet ingredients. Pour this mixture over the sweet potato mixture. Stir until smooth and combined. Pour the filling into the pie crust. Place the pie dish on a baking sheet, and bake at 375 degrees F for 10 minutes. Then, reduce the heat and bake at 325 degrees F for about 50 minutes. Toast the coconut.

Drain the potatoes and return them to the pot. Advertisement. Step 2. Meanwhile, heat oven to 325°F. In a small bowl, combine the coconut, brown sugar, pecans, and ½ teaspoon salt. Step 3. Add the granulated sugar, milk, butter, eggs, vanilla, and ½ teaspoon salt to the potatoes and mash until smooth. Step 4.

Sweet Potato Pie Recipe

For the Sweet Potato Pie Filling. 3 cups pureed sweet potato, (about 1.5 sweet potatoes) 2 eggs ¼ cup unsweetened almond milk, or canned coconut milk 1/3 cup honey, or pure maple syrup; 1/8 teaspoon cardamom 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 teaspoon pure vanilla extract

The second thing that makes me sad is vegan sweet potato pie that tastes mostly of coconut, because of coconut cream being used. Mine is proudly slice-able, and made without tofu too! If you share my complaints, then this is the vegan sweet potato pie recipe for you.

How to Make a Vegan Sweet Potato Pie. Mash – If you haven’t already, mash your cooked sweet potatoes. I like to leave some chunks for texture! Mix – Add the mashed sweet potatoes, coconut sugar, canned coconut cream, vanilla, cinnamon, nutmeg, cornstarch and salt to a stand mixer, blender or food processor and combine until smooth. I combined everything in my Vitamix.

This Classic Sweet Potato Pie is a fall and autumn staple. the sweet potato custard filling is silky smooth and super easy to make. The crust is buttery, flakey and delicious. The best part about this sweet potato pie recipe, is that it can easily be made ahead.

Mash the sweet potato. You may leave some chunks in there for texture/effect. Combine all ingredients in mixing bowl; mix well. 3. Pour into pie shells or greased pie tins if not using shells. 4. Bake at 350 degrees for 25 to 30 mins. 5. Allow to cool.

Coconut-Sweet Potato Pie With Spiced Crust Recipe

Blind bake the crust in the oven for 15 minutes, then remove from the oven. In a large bowl, beat together the sweet potatoes, butter, sugar, coconut milk, eggs, vanilla, nutmeg and cinnamon until smooth. Pour the pie filling into the partially baked crust. Cover the edges of the pie with a pie crust shield or with foil.

Heat the oven to 350°F. To get 3 cups mashed sweet potatoes, boil about 2 1/4 pounds whole sweet potatoes with the skin on for about 40 minutes, until they are soft. Drain, let cool until you can handle them, and remove the skin, Mash the potatoes in a large mixing bowl. Let them mostly cool.

Place in the refrigerator while you make the filling. 2 Place the measured flour, cinnamon, allspice, baking powder, cloves, and salt in a small bowl and whisk to combine; set aside. 3 Place the sweet potatoes in a stand mixer fitted with a paddle attachment and mix on medium speed until smooth, about 3 minutes.

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland

Bake for 10 minutes. Add the peeled and cubed sweet potato to a steamer basket on the stove and steam for about 15 minutes or until fork tender. Transfer to a blender with all remaining ingredients and blend until smooth. Taste and adjust flavors as desired, you may want more sugar or more pumpkin pie spice.

Coconut-Crusted Sweet Potato Pie Recipe

Cut in half and fluff with a fork. Bake sweet potatoes for 45 minutes. Cut in half and fluff with a fork. 1. Prep Sweet Potatoes. Get Recipe. Top with coconut butter, almond butter, coconut flakes, pecans, dark chocolate and cinnamon. Enjoy warm. Top with coconut butter, almond butter, coconut flakes, pecans, dark chocolate and cinnamon.

This sweet potato pie recipe is made from whole food ingredients that make it a much better alternative to high sugar, overly processed dessert options. First, you’ll need to preheat your oven to 350 F. Next, in a large bowl, mix all of the filling ingredients (everything minus the crust) with a hand mixer. Allow the mixture to sit for 5 minutes.

Lower the oven temperature to 375°. When the sweet potatoes are cool enough to handle, scoop out the insides and place them into food processor bowl. Add the coconut milk, maple syrup, vanilla, cornstarch, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Process until smooth, stopping to scrape the bowl as needed.

The best, classic, old fashioned, easy sweet potato pie recipe, homemade with simple ingredients. Loaded with cinnamon, nutmeg, mashed sweet potatoes with hint of orange and vanilla flavors. This is the perfect old fashioned Thanksgiving dessert. It can even be transformed into a crustless pie, making it a great choice if you have gluten-free individuals in your family or as guests.

Sweet Potato Shepherd’s Pie Recipe. Melt coconut oil in a frying pan, preheat the oven to 180C/350F (if baking straight away) and get out a baking dish. Once the coconut oil has melted and the pan is hot, add the chopped onion, leek and garlic.

Coconut-Sweet Potato Pie: Minimalist Recipe

Method. Preheat oven to 350°F. Fit piecrust into pie pan and crimp edges. In a medium bowl, combine eggs, corn syrup, sugar, evaporated milk and vanilla. With a hand mixer, combine on medium speed. Stir in coconut. Pour mixture into piecrust and very carefully place pan into oven. Bake for about 20 minutes until filling is set.

In a pie pan, spread the crust and firmly press until the surface is covered to the edges. 5. To make the filling, blend all remaining ingredients until smooth. 6. Pour the filling into the pan with the pie crust. 7. Bake pie at 350F for 60 minutes. 8. Top with chopped pecans, walnuts, and whipped cream.

Preheat the oven to 350°F. Lightly coat a 9” pie dish with coconut oil. In a food processor, pulse the ingredients for the crust until it becomes a crumbly dough. Transfer the crust mixture to the pie dish, spreading it into an even layer over the dish. Cover with tin foil and bake for 15 minutes.

Jen June 26, 2019 at 3:25 PM. Great recipe- the sour cream helps with the tartness of the limes. The decoration is cute too. FWIW- those green wedge limes are not ‘real key limes’.

Place the sweet potato in a medium bowl or bowl of a stand mixer. Using the paddle attachment, beat the sweet potato until smooth. Add the remaining ingredients and mix until smooth. Evenly divide the batter between each well. Bake for 18 minutes or until a toothpick inserted in the center muffin comes out clean. Cool on wire rack.

Sweet Potato Coconut Meringue Pie Recipe

Pour the sweet potato pie filling into the crust and bake for 50 minutes, or until pie filling is set. It should be just slightly jiggly. Remove from the oven and place on a wire rack to cool.

These purple sweet potato pie bars are not very sweet. I recommend adding a drizzle of condensed coconut milk for additional sweetness and flavor. Storage and Leftovers. Purple sweet potato pie bars can be made in advance. Store in the fridge for up to three days before serving. Overall, the bars have a refrigerated shelf life of about 5 days.