Sweet Potato Coconut Pie

By bweber

Ingredients

• 1 1/2 pounds sweet potatoes
• 1/2 cup packed dark brown sugar
• 1 cup canned coconut milk, well shaken
• 3 large eggs, lightly beaten
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon fine salt
• One 9-inch unbaked deep-dish pie crust
• 1/2 cup sweetened shredded coconut, toasted, Whipped cream, for topping

Preparation

Step 1

Preheat the oven to 425 degrees F.

Wash and scrub the sweet potatoes and prick the skin with a fork. Microwave on high until the potatoes can be easily pierced with a knife, 5 to 7 minutes. Remove from the oven and cool.

Halve the sweet potatoes and scoop the flesh out into the bowl of a food processor. Add the sugar, coconut milk, eggs, salt and spices. Run the machine until the mixture is blended. Scrape down the sides and blend for another 30 seconds to 1 minute. Pour the mixture into the pie crust.

Bake in the oven uncovered for 15 minutes. Turn the heat down to 350 degrees F and bake covered until the pie is set, 25 to 30 minutes.

Remove from the oven and cool. Serve with a dollop of whipped cream and sprinkling of toasted coconut.