In a large bowl, mash potatoes and blend in remaining ingredients. Set aside the green beans to keep warm. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined and very smooth. This is a classic Southern sweet potato pie made with a rich sweet potato filling. Mash the sweet potato with a potato masher (or with a fork). Place the coconut fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Sweet Potato Cubes with Lemongrass and Ginger Coconut Milk Lolibox black pepper, basmati rice, ham, dukkah chili mixture, sweet potatoes and 4 more Chicken & Sweet Potato Enchiladas KitchenAid
If you share my complaints, then this is the vegan sweet potato pie recipe for you. This southern sweet potato is also almost completely vegan, but does use a couple eggs to thicken and bind the pie together. The first thing you need to do when making a pie is prepare the crust.We love homemade crust and you can find all of our tips on making the best pie crust.If you’d like to take a shortcut, buy an unbaked refrigerated crust.
Sweet Potato Pie with Coconut Milk Tips. It's a spectacular pie for a holiday dinner, especially when it's topped with a layer of miniature marshmallows! It’s basically a simple custard with coconut milk and a cornstarch slurry to thicken it. How to Make Sweet Potato Pie. This sweet potato pie is dairy-free, substituting soy milk for regular and eliminating the butter.
Mine is proudly slice-able, and made without tofu too! I loved the contrast in texture--the firmer sweet potato layer, and the light, airy meringue with the shredded coconut that was sprinkled on top.
Don’t let the demure looks or folksy name of this Old Fashioned Sweet Potato Pie fool you. Drain the green beans and sweet potato. The creamy, coconut milk-enriched filling is fragrant with brown sugar and cardamom, and the generous border of crunchy toasted coconut flakes is a great contrast to the smooth sweet potato underneath. I really loved the addition of the shredded coconut. Bake at 400°F for about 35 minutes or until knife inserted in center comes out clean.
Fresh baked sweet potato is much tastier in this recipe than canned sweet potato.
I added a splash of rum aroma, because I love rum and coconut, but this is totally optional. If that idea alone doesn’t speak to your soul, then the toasted coconut flakes scattered over the top will. Place under the grill for 5 mins. The second thing that makes me sad is vegan sweet potato pie that tastes mostly of coconut, because of coconut cream being used. Serve or chill in refrigerator until ready to serve. It's often a good idea to bake the pie crust for these types of cooked pies because they tend to underbake and become soggy if you skip that step. Let cool to room temperature on a wire rack. The purple sweet potato pie should cool almost completely before adding the haupia layer. Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Making Haupia is really easy. The creamy, coconut milk-enriched filling is fragrant with brown sugar and cardamom, and the generous border of crunchy toasted coconut flakes is a great contrast to the smooth sweet potato underneath. The golden, frilly pie crust, of course, is perfect. 4. This pie is deeply spiced, silky smooth, and topped off with a homemade marshmallow whipped cream. Simply wash your sweet potatoes then roast in a covered pan (or aluminum foil) until they are tender. 6. Pour into unbaked shell.