COCONUT-SWEET POTATO PIE
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
COCONUT-SWEET POTATO PIE WITH SPICED CRUST
Provided by Mark Bittman
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
- While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
- In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
- Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 97 milligrams, Sugar 17 grams, TransFat 0 grams
SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
- For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
- Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
- For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.
COCONUT-CRUSTED SWEET POTATO PIE
Got this recipe from my new favorite magazine Natural Health. I hven't tried yet, but I will soon! Mapple Syrup adds a subtle note to naturally sweet coconut and sweet potato; crystallized ginger can be a sophisticated (and delicious) garnish.
Provided by Weiners Mom
Categories Pie
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Mix coconut and butter in a bowl. Press the mixture into a 9-inch pie plate. Bake for 15 minutes, or until golden. Remove crust from the oven and increase heat to 350°F.
- In a food processor, combine mashed sweet potatoes, eggs, tofu, maple syrup, and spices. Puree until smooth. Pour mixture into the coconut crust and bake until the top is dry, about 30 minutes. Check to see if it's ready by inserting a knife into center of pie. If it doesn't come out clean, bake for another 10 to 15 minutes. Cool on a rack; garnish with crystallized ginger when cool, if desired.
Nutrition Facts : Calories 577.7, Fat 47, SaturatedFat 38.6, Cholesterol 66.7, Sodium 56, Carbohydrate 39.8, Fiber 11, Sugar 20.8, Protein 6.2
SWEET POTATO PIE
A cross between sweet potato pudding and a classic custard pie, with a caramelized pecan topping for good measure. You can make this pie without the topping.
Provided by Toni Tipton-Martin
Categories Dessert Pie Sweet Potato/Yam Nut Pecan Cinnamon Nutmeg Thanksgiving Vegetarian Soy Free Peanut Free
Yield serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Roll the dough to fit a 9-inch pie plate and tuck it into the plate as the crust recipe directs. Refrigerate until ready to use.
- Place the sweet potatoes on a baking sheet and bake until fork-tender, about 1½ hours.
- When the sweet potatoes are cool enough to handle, peel them and discard the skins. In a stand mixer fitted with the paddle attachment, beat together the warm sweet potatoes, brown sugar, granulated sugar, and melted butter on medium speed until smooth. With a wooden spoon, stir in the eggs, evaporated milk, vanilla, orange zest, cinnamon, nutmeg, and salt until mixed.
- Pour the filling into the pie shell. Bake for 30 minutes. Remove the pie from the oven and carefully spoon the praline topping over the top, if desired. Bake until the topping is golden and the filling barely jiggles, 20 to 30 minutes more. Cool on a wire rack. Serve warm or chilled.
SWEET POTATO COCONUT MERINGUE PIE
This authentic Southern recipe is a stunning dessert to serve!
Provided by patriciafulda
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch pie plate with prepared pie pastry.
- Beat sweet potatoes and egg yolks together in a bowl until smooth. Mix milk, 1/2 cup white sugar, coconut, melted butter, salt, nutmeg, and vanilla extract into sweet potato mixture; pour into prepared pie pastry.
- Bake in the preheated oven until pie is set, 35 to 40 minutes.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons sugar, beating until meringue is glossy and stiff peaks form. Spread meringue over hot pie. Bake in the oven until meringue is golden brown, 12 to 15 minutes more.
Nutrition Facts : Calories 426.6 calories, Carbohydrate 54.7 g, Cholesterol 97.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 10.7 g, Sodium 546.8 mg, Sugar 32.3 g
SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. -Simone Bazos, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.
Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.
CRUNCHY SWEET POTATO PIE
I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla. Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour into pie crust. Bake for 15 minutes. Reduce heat to 350° and bake for an additional 30 minutes. Combine topping ingredients. Remove pie from the oven; sprinkle with topping. Bake until topping is golden brown, 10-15 minutes. Cool on wire rack. Store in the refrigerator. Serve with whipped topping or ice cream.
Nutrition Facts :
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
COCONUT CRUSTED SWEET POTATO PIE
Make and share this Coconut Crusted Sweet Potato Pie recipe from Food.com.
Provided by JPsBarbie
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Stir the coconut and butter together and press mixture into
- 9-inch pie plate to form crust.
- Bake until just lightly golden about 15 minutes. Remove from oven and raise temperature to 350.
- Puree the remaining ingredients in a food processor or blender until smooth.
- Pour into pie crust and bake 30 minutes or until the top looks dry and a knife inserted in center comes out clean.
- Serve cold with whipped cream.
Nutrition Facts : Calories 369.7, Fat 26.8, SaturatedFat 18.9, Cholesterol 116.1, Sodium 133.8, Carbohydrate 29.6, Fiber 3.4, Sugar 17.5, Protein 4.9
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