Coconut-gingersnap Sweet Potato Pie Recipe

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Coconut-Gingersnap Sweet Potato Pie

Daily Inspiration S

By
@DailyInspiration

A delicious combination of flavors - a great addition to your holiday table or any time of the year.

Recipe is from Whole Foods.


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Rating:

Serves:

12

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

2 large
sweet potatoes (about 2 pounds)
3/4 c
coconut milk
3/4 c
light brown sugar
3 large
eggs
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
sea salt

FOR THE CRUST

1 1/4 c
gingersnap cookies, ground (about 25 cookies)
1/3 c
unsweetened coconut, shredded
4 Tbsp
butter, melted

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until verty tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
2
Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
3
To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
4
Pour sweet potato filling into crust and bake about 50 minutes or until just set in the center of the pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

About this Recipe

Course/Dish: Pies
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy