Coconut Sweet Potato Pie

I LOVE sweet potatoes and yams. I’ve always had a sweet tooth, so as a child I jumped at the opportunity of having a vegetable that was sweet! It has followed me as an adult.

I love them so much I’m always trying to find ways and legit reasons to be eating them all the time. Sweet potatoes fries, candied yams with marshmallows, in stews, or cut wide open adding butter with sugar. 

I can’t just stop at cutting them open and eating them if I know I have a lot in the house along with some pie crusts in the freezer. I usually go right for making a bunch of dessert.

That dessert would be my families Coconut Sweet Potato Pie!

Shredded coconuts and sweet potatoes make a texture of awesomeness every time! I love when something smooth a creamy get updated with a little bit of crunch to the bite. 

I get carried away with this recipe. I’ve tried to cut back on turning my veggies into a mouthwatering delicious pie; for my love handles sake.

Sometimes I really don’t know when to say no to dessert.

I can make 4 whole pies and end up eating all of them by the end of the week (totally did this!). 

The guilt and shame made me feel like I had to donate 2 pies for every 2 pies made, lol. I did this the last time I made this.

It felt good to share, at the same time I felt incomplete when I finished the last lushes slice of sweet potato coconut decadence.

Then a miracle happened, and the people who tried the pie wanted more! I couldn’t not give the people what they want right? So I made sweet potatoes and coconuts collide once more. I got my 2 pies that my belly went without and I shared once again.

Now Im sharing again, with you and the world! Except I don’t have to make it, Score! and I’m not tempted by the sight of those bright, textured, and golden orange colored scrumptious pies. 2 points!


I do have some leftover shreds of coconuts and some sweet potatoes in my kitchen now. Hmmm? Just talking about those pies are making me think happy thoughts! - 2 points for not being able to control myself and these Coconut Sweet Potato Pies! ENJOY!



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Makes 4 Pies


4 Pie Crusts, prepared and baked

1 cup Butter (2 sticks), softened

4 cups Sweet Potatoes, cooked and mashed*

4 cups Sugar

2 5 ounce cans (about 1 1/4 cups) Evaporated Milk

3 tablespoon Vanilla Extract

6 Eggs, beaten

1 tablespoon Cinnamon

1/4 teaspoon Salt

3 cups Shredded Coconut



  1. Preheat oven to 350°
  2. Mix the softened butter into potatoes, sugar and evaporated milk until well blended
  3. Add vanilla, eggs, salt, and cinnamon. Stir together
  4. Fold shredded coconut into the bater just until incorporated, make sure to break down large coconut lumps
  5. Pour into the prepared and baked crust pie pan
  6. Bake in a 350° oven for about 60min - 90min , until set
  7. Let cool for at least 10 min after being removed from the oven


Before I put pies in the oven: For a cute little homemade look, I press the bottom of a spoon gently in the center of the pies, then lift the spoon slowly for a slight bump on the pie (pictured)

*Boiling sweet potatoes to soften them works better then roasting them in the oven. The skins easily comes off and they take less time boiled.

Recipe can easily be halved or doubled!

Refrigerate. Keeps for 5 days.

Easily can be eaten warmed up, room temperature, or cold!