Coconut-Sweet Potato Pie With Spiced Crust Recipe (2024)

Bravo! One of the easiest pies I've ever made. So delicious and the subtle coconut flavor is sublime. I used gingersnaps to make the crust, which was perfect.

This was really delicious! In my hands, it required a much longer baking time, about 20 extra minutes, but I did have two quite large sweet potatoes that I was working with. I roasted the potatoes instead of boiling, and used ginger snaps instead of graham crackers in the crust (and omitted adding sugar and spices to crust mix-- cookies were sweet and spicy enough!). It only got better over the next few days.

whip a can of coconut cream as a topping! i also substituted purple sweet potatoes for a tropical feel.

Made this for Thanksgiving. Best "pumpkin" pie I've ever made; our guests loved it. Will make it again next year.

I used a colander with smallish holes! Worked perfectly.

Can this pie be frozen?

Wow. This was bad.

This pie was an absolute hit and so easy to make as far as pies go. I used Trader Joe's triple ginger snaps and coconut shreds for the crust, no other sugar or spices needed. I made extra bc I enjoy a higher crust to pie ratio. I boiled the sweet potato and used a potato masher, which worked fine. Blended everything together with a hand immersion blender. Definitely recommend this pie for people like me who don't like the fuss of pie dough.

I made this for Thanksgiving; it was a hit, and I'm planning to make it again for Christmas. I also subbed gingersnaps, but changed some of the spicing: dropped nutmeg entirely, cut the cinnamon and ginger each in half, added as much ground cardamom, kept the clove the same. Tasted much less like it was from the Caribbean, more from India. Indian mithai are never made with egg, so this was an interesting -- and delicious -- change.

Anyone make this and have a weight measurement on the sweet potatoes (either before cooking, or weight of mashed stuff going into the pie)? What counts as medium at my local store seems to vary wildly week to week. Thanks!

Testing for Thanksgiving. Delicious. I read all the comments and did this: roasted 3 small/medium sweet potatoes, peeled, cubed small, with dots of butter and brown sugar; made crust with crushed gingersnap cookies; used 1/4 cup white and 1/4 cup dark brown sugar; everything else as written. It came out quite dense and moist, with a wonderful flavor! My crust is a bit too buttery, probably b/c the cookies already have oil in them, so next time I'll reduce the butter. Big hit with my family!

Oh my goodness. I made 4 pies for Tgiving — 2 failed. This one was a pandemic-success! No idea what a ricer or the other is. How big is a med. sw pot? No idea. Who cares?! I roasted, and peeled when cooled. I added candied ginger to the blender with gr crackers in add. to all else. Blender worked well. This was gorg! Better reheated the next day! Maybe a drop or few of coconut extract next time?

Absolutely delicious! I used Japanese sweet potatoes instead of regular ones and turned out wonderful. Would recommend trying that if you’re looking for something a little less rich!

Crust is fantastic. Roasted the potatoes - recommend doing halves and forking out the flesh. Filling had great texture but lacked flavor to me. It developed a bit the next day but would up the spices next time.

Hands down the best pie I’ve ever made. Substituted a ginger snap cookie crust and it was out of this world!

I followed others' suggestions and used gingersnaps and butter for the crust, which was really tasty. The roasted a 600-grams sweet potato; I figured that it was equal to "2 medium sweet potatoes." After 70 minutes-ish, it still hadn't set on top, but I took it out of the oven anyway because I could smell the crust starting to burn. Once it cooled, it was still very moist, unlike the more custardy sweet potato pies I've had. Tasty, but I think that I'll go back to pumpkin pie.

Made this tonight and it’s so lovely! I will try to use speculoos (Dutch windmill cookies) for the crust next time and cut out some sugar. I was hoping the coconut flavor would come through a bit more, perhaps next time I will sub some butter for coconut oil and see if that helps.

Update: I thought I ruined this pie because I nearly used double the coconut milk. But, it is actually not bad. Not as much potato flavor but pretty good!!!

So mad! Followed recipe carefully until the addition of coconut milk. It was solid and liquid but not creamy. I should have whipped it up first. Since it didn’t come out of can right. Used twice as much coconut milk than recipe stated. Fingers crossed something edible will result but not hopeful.

Rolling graham crackers into crumbs takes hardly any time at all. Cleaning a food processor takes more time. So have no fear if you have no food processor. I can't imagine that mixing these ingredients by hand would be much easier with a food processor. Unless you want to chop the coconut to bits and lack confidence in your knife skills. (P.S. NYT Cooking editors: it was too hard to find this recipe by searching on "graham cracker crust." Had to try "graham cracker" as the search term instead.)