I’ve never been a pie type of girl. They’re just too sweet for me. Plus, our family, even collectively, don’t have a sweet tooth so we don’t eat pies often. The one exception would be of course the sweet potato pie.
This sweet potato pie is all you need for the holiday coming up. It has tons of coconut milk flavors. It’s not too sweet and no flour is in the mixture. The crust is a mixture of cinnamon graham crackers and butter. And since sweet potato has tons of nutrients and vitamins, reaching for a slice of this delicious pie is never a bad idea.
In our household, we’re not too crazy about pumpkin flavors, so this sweet potato pie works well for us. Lighter, but creamier than pumpkin, this pie tastes great and was easy to make. Regular sweet potato pie calls for milk, I opted for a creamier texture and used coconut milk instead. The result is magical.
This is the perfect recipe for Thanksgiving dinner or to bring to that company holiday potluck.
I hope you’ll love this recipe because it’s perfectly sweet with just a little bit of sugar, it’s dreamy and crazy delicious!
Purple Sweet Potato Pie
Healthy sweet potato pie made with purple sweet potatoes and a homemade graham crackers crust. An irresitable treat for Thanksgiving and the holidays.
For the graham cracker pie crusts:
- 15 full size graham crackers (about 6.5oz) I used Trader Joe's cinamon graham crackers
- 1 tablespoon sugar
- 6 tablespoons melted butter
- 2 tablespoons water (plus more if needed)
For sweet potato filling:
- 2 medium purple sweet potato (about 15 oz)
- 1 1/2 cup coconut milk ( a little less than a can)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons melted butter
- 2 tablespoons sugar
Prepare the crusts: Place crackers in a zip lock bag and crush them in small pieces. Add them in a food processor. Pulse a few times until crackers are crushed into fine crumbs. You should get about 2 cups of crackers crumbs.
Place crackers crumbs in a large mixing bowl. Add in melted butter, sugar, water. Use a fork or your fingers and stir until crackers are coming together. Add in more water if needed and continue to combine until the mixture looks wet and evenly coated.
Pour the crumbs into the 9 inch pie plate and press them on the bottom and along the sides.
Chill crust in the fridge until ready to use.
Bake the Potatoes
Heat oven to 425 degrees. Pierce potatoes with the tines of a fork. Line baking sheet with foil and bake potatoes for 45 to 50 minutes, until tendered.
Scoop out the flesh of the sweet potato and combine with all the ingredients for filling in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more water.
Bake the Pie:
Preheat oven to 425 degrees. Arrange rack in the middle.
Pour the filling mixture into the crust. Use a spatula to smooth out the top. Gently swirl the pie plate around so the filling is distributed evenly.
Bake the pie for 15 minutes. Ater 15 minutes, turn the oven temperature down to 350 degrees and bake for another 45 minutes. The pie is ready when it's no longer jiggly and a toothpick inserted comes out clean.
Remove the pie from the oven and let cool to room temperature before chilling in the fridge over night.
Serve pie with a little bit of whip cream or coconut granolas on top. Enjoy!
Graham cracker crust adapted from TheKitchn