Coconut-Gingersnap Sweet Potato Pie Recipe

Name: Coconut-Gingersnap Sweet Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes (about 2 pounds); ¾ cup coconut milk; ¾ cup light brown sugar; 3 large eggs; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon sea salt; 1 ¼ cups gingersnap cookies, ground (about 25 cookies); ⅓ cup unsweetened coconut, shredded; 4 tablespoons butter, melted

Servings: persons

2 large sweet potatoes (about 2 pounds)
¾ cup coconut milk
¾ cup light brown sugar
3 large eggs
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1 ¼ cups gingersnap cookies, ground (about 25 cookies)
⅓ cup unsweetened coconut, shredded
4 tablespoons butter, melted

1
Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper.
2
Bake 1 hour or until very tender.
3
Remove from oven and let cool slightly.
4
Reduce oven temperature to 350 degrees F.
5
Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined.
6
Press mixture into and up the sides of a 9-inch pie dish.
7
Bake about 15 minutes or until golden.
8
Let cool slightly.
9
To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor.
10
Discard skins.
11
Process until potatoes are pureed.
12
Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
13
Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie.
14
Let cool to room temperature on a wire rack.
15
Serve or chill in refrigerator until ready to serve.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large sweet potatoes (about 2 pounds), ¾ cup coconut milk, ¾ cup light brown sugar, 3 large eggs, and more.

Yes, Coconut-Gingersnap Sweet Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Gingersnap Sweet Potato Pie

How did you like this recipe?

Frequently Asked Questions