Sweet Potato Pie with Coconut Pecan Topping
Learn how to make this rich and creamy sweet potato pie, topped with a buttery coconut pecan crumble for the perfect blend of smooth and crunchy. A holiday favorite made easy!
Ingredients
- 3 sweet potatoes (or orange yams)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 2 eggs
Topping
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup shredded coconut
- 1/2 cup melted butter
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 400 degrees
- Wash and cut each sweet potatoes in half horizontally. Place open side down on a cookie sheet and bake for 30 minutes until soft
- When the sweet potatoes are soft and done cooking, the skin will come right off. Remove the skins and mash the sweet potatoes.
- Mix the mashed yams with sugar, vanilla extract, heavy whipping cream, butter and eggs
- Pour the yam mixture into a greased 9x13 pan
- In a mixing bowl, combine all of the topping ingredients
- Sprinkle the topping on the yam mixture
- Turn the oven down to 325 degrees, place the pie in the oven and bake for 60 minutes
- Remove and allow to cool for 15 minutes before enjoying
Video
Nutrition
Calories: 214kcal Carbohydrates: 35g Protein: 2g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 29mg Sodium: 40mg Potassium: 560mg Fiber: 3g Sugar: 15g Vitamin A: 271IU Vitamin C: 11mg Calcium: 27mg Iron: 1mg