Sweet Potato Pie and a Dollop of Coconut Bliss

Submitted by ameyer on November 11, 2015


Pie --one of the keystones of the holiday season. This year, surprise your loved ones with something a little out of the ordinary—sweet potato pie! (plus you can get them to eat their veggies, too!) A slice of sweet potato pie is the perfect end to a meal or start to the day (it is the holidays and that makes pie completely acceptable for breakfast). This pie is best served with a dollop of Coconut Bliss ice cream (do they call it ice cream?).

Sweet Potato Pie and a Dollop of Vanilla Bliss adapted from Joy the Baker

* Use organic, non-GMO ingredients whenever possible.

The Crust


  • ½ cup (4 ounces) cold unsalted organic grass-fed butter, cut into small cubes
  • 1 ½ cup all-purpose organic flour
  • 2 teaspoons organic granulated cane sugar
  • ½ teaspoon salt
  • ⅓ cup cold organic grass-fed buttermilk


The Filling


  • 2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
  • ¾ cup packed brown sugar
  • 1 ¼ teaspoon ground coriander
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup (2 ounces) unsalted organic grass-fed butter
  • 1 ¼ cup (10 ounces) evaporated organic milk, divided
  • ⅓ cup granulated organic cane sugar
  • 1 tablespoon pure Fair Trade vanilla extract

You will also need a pint of ice cream. We recommend Coconut Bliss!



To make the pie crust, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk (you can substitute buttermilk for the same volume of milk with a teaspoon or two of lemon juice). Use a fork to bring the dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want the mixture to be shaggy and not outwardly wet.

On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.

To roll out the pie crust, on a well-floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan, fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Preheat the oven to 375°F. Place a rack in the upper third of the oven.

To make the filling, first peel the sweet potatoes. Dice the sweet potatoes into large, 3-inch chunks. Place potato pieces in a large pot and cover with cool water. Place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer. Drain into a colander.

In the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. I used an immersion blender to completely smooth the mixture. Once mixture is smooth and fragrant, remove from fire and let cool in pot.

In a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract. Pour the egg mixture into the warm sweet potato mixture.

Pour the prepared filling into the pie crust. Place on a baking sheet and bake for 10 minutes at 375°F. Reduce the heat to 325°F and cook until cooked through, about 45 to 50 minutes.

To test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!

Now the most important part! After the pie has cooled a pit cut nice thin slices. Place one of those little guys in a bowl. Remove the Coconut Bliss from the fridge (vanilla sounds about right for this) and dollop a very generous scoop on top of your pie. Then sit down and enjoy with your company or late at night in your PJs!


This post is sponsored by Coconut Bliss. Thank you for supporting the brands that support us. GMO Inside is a non-profit campaign and we are thankful for the brands that support our work to change the food system

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