It is a deep dish pie. If you don’t have a big deep pie dish, then this recipe makes the filling for two pies. You can add a little extra mashed sweet potato if you’re worried about having enough volume for two pies.
It is a decadent pie. It is unctuous and flavorful and not too sweet.
It has flake coconut and coconut cream in it, because that’s what I had available to me. If I made it again, I might try to get extra-fine coconut instead, to give the finished pie a smoother texture. I might use evaporated milk instead of the milk and coconut creme. But for this pie, I used milk and coconut creme.
One or two pie crusts
2 medium or 1.5 large sweet potatoes, peeled and cut into large pieces
3/4 c packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon vanilla extract
2 ounces butter
3/4 cup milk
1/2 cup coconut creme
1/4 cup granulated sugar
3/4 cup sweetened flake coconut, lightly toasted
Put potato pieces in a large pan, cover with cold water, and bring to a boil. Simmer until fork-tender, about 20-30 minutes. Drain.
Return potatoes to pan with spices, brown sugar, butter, salt, milk, and coconut cream. Process with an immersion blender (or put all of this in a large food processor and blitz) until smooth.
Beat eggs, granulated sugar, and coconut together, then beat into potato mixture. Pour into pie shell(s).
Bake at 375 for 20 minutes, then 325 for an hour. Pie(s) is (are) ready to leave the oven when it (they) have a “firm wobble” rather than a “liquid wobble”.
Pie will crack as it cools. Do people who bake cheesecakes know how to prevent this?
In any case–enjoy. This is a very good pie. And if you run experiments, let me know how they turn out.