I had never eaten sweet potato pie before tonight. Turns out it tastes pretty similar to pumpkin pie but a nice change. My thought was to try something healthier while still being dairy and gluten free. According to this Prevention Info Graphic, sweet potatoes ARE better for you. I believe everything on the internet so sweet potato pie forever.
This recipe was derived from a classic recipe I found on epicurious that I altered to be dairy-free. The pecan-coconut crust was taken from Self magazine.Top it off with some sea salt coconut whip cream for added goodness. While the recipe takes some time for freezing, it’s well worth the wait.
Sweet Potato Pie
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Pie
Cuisine: American
Serves: 8-10
Ingredients
- 3 lbs of medium red skinned sweet potatoes
- 1 14 ounce can of coconut milk-full fat
- ¼-1/2 sugar
- 2 eggs
- 2 teaspoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven 350°
- Pierce holes into the sweet potatoes and place on a rimmed baking sheet
- Baked for 1 hour 15 minutes
- Cool slightly and remove the skins
- Puree the pulp in a processor and cool completely
- Mix together the sweet potatoes, coconut milk and remaining ingredients until smooth
- Pour filling into the prepared crust
- Bake the pie until the filling is puffed around the edges and the center is set, 45 min-an hour
- Transfer to a rack to cool and refrigerate for four hours
- Serve at room temperature