Coconut Gingersnap Sweet Potato Pie Recipes

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COCONUT-GINGERSNAP SWEET POTATO PIE



Coconut-Gingersnap Sweet Potato Pie image

A delicious combination of flavors - a great addition to your holiday table or any time of the year. Recipe is from Whole Foods.

Provided by Daily Inspiration S

Categories     Pies

Time 1h10m

Number Of Ingredients 11

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

Steps:

  • 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.

COCONUT-SWEET POTATO PIE WITH SPICED CRUST



Coconut-Sweet Potato Pie With Spiced Crust image

Provided by Mark Bittman

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 1/3 cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
1/4 cup shredded unsweetened coconut
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
8 tablespoons (1 stick) butter, melted
3 eggs
1/4 teaspoon ground nutmeg
Pinch ground cloves
Large pinch salt
1 cup coconut milk

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-COCONUT PIE



Sweet Potato-Coconut Pie image

From Mama Dip's Family Cookbook by "Mama Dip, Mildred Council" which I sent to my partner **Mandy** for the 2009 Cookbook Swap. I've had this in her restaurant in Chapel Hill, NC and it is tasty!

Provided by DeniseBC

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 cups mashed cooked sweet potatoes
1/4 cup butter, melted
1/2 cup sugar
1/4 cup corn syrup
2 eggs, beaten
1 cup milk
1 pinch salt
1 teaspoon nutmeg
1/4 teaspoon ginger
1 cup frozen coconut
1 unbaked 9-inch pie shell

Steps:

  • Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
  • Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.

Nutrition Facts : Calories 342.1, Fat 15.8, SaturatedFat 6.7, Cholesterol 72.4, Sodium 232, Carbohydrate 46.4, Fiber 2.9, Sugar 20, Protein 5.2

COCONUT-CRUSTED SWEET POTATO PIE



Coconut-Crusted Sweet Potato Pie image

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

2 1/2 cups unsweetened coconut, flaked
1/2 cup unsalted butter, melted
2 cups boiled and mashed sweet potatoes
2 eggs
1/2 cup lite firm tofu
2/3 cup organic maple syrup
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
crystallized ginger (optional garnish) (optional)

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 PUFF



Sweet Potato Puff image

I prepare this sweet potato dish mostly around the holidays, but it's good anytime. For added convenience, you can prepare it the night before and just pop it in the oven the next day. It's a joy to serve this delicious fluffy casserole to my five children and their families.-Fay Miller, Denham Springs, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter, melted
2 large eggs, beaten
1/3 cup whole milk
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, melted
1/4 cup all-purpose flour

Steps:

  • In a bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. , Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

Nutrition Facts : Calories 475 calories, Fat 24g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 202mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 3g fiber), Protein 5g protein.

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