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

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★★★★★ 2 votes
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


1Add 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.

Step 2 Direction Photo

2Remove 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.

Step 3 Direction Photo

3You 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