Macadamia & Coconut Topping for Sweet Potato Pie

Rose Mary Mogan


This is a recipe I created to top a sweet Potato pie that did not have enough filling in the crust.

I had roasted 4 rather large sweet potatoes, thinking it was enough to make @ least 2 deep dish pies.

I ended up having about 1 and a half, so I baked it as usual, but decided I needed something to finish filling the pie crust with.

This was my solution. It is not a praline topping, nor is it coconut pecan, but it does sort of remind you of a cross between the two.

I had no idea how it would turn out, but was rather surprised at the outcome. It tasted quite tasty. See what you think

pinch tips: How to Fold Ingredients



Makes enough for 1 pie


5 Min


15 Min


Stove Top


1 large
can evaporated milk
3/4 c
brown sugar packed
1/4 c
all purpose flour or wondra
1/2 c
macadamia nuts, chopped
1/3 c
cups chopped pecans
1/2 stick
1 tsp
vanilla extract
3/4-1 c
shredded unsweetened coconut

Directions Step-By-Step

Add milk butter to a small sauce pan. In a small bowl Mix brown sugar with flour, and pour into liquid. Heat slowly over low heat till butter melts and mixture begins to thicken.
Remove from heat add vanilla, both chopped nuts, & shredded coconut. Stir to combine. Then spread mixture over top of pie, or several pies if desired. Chill till ready to serve.
You could also try this between cake layers with another type of frosting if desired.

I used 2 types of nuts because I wanted to use up the Macadamia nuts left over from making White Chocolate Chip cookies, and there weren't enough so I combined the two nuts. To create this recipe.

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Main Ingredient: Nuts
Regional Style: American
Other Tag: Quick & Easy