This delicious pie is packed with beta-carotene and flavor and will satisfy any sweet tooth.

coconut sweet potato pie


Crustless Coconut Sweet Potato Pie


  • 3 baked sweet potatoes (or yams – it should have orange flesh)*
  • 1/3 coconut milk (or almond, or hemp or cows milk – what ever you have)
  • 3 Tbsp pure maple syrup (the REAL stuff, not Aunt Jamima)
  • 1-2 Tbsp coconut oil
  • 2-3 Tbsp unsweetened shredded coconut


  • Preheat oven to 350 degrees Fahrenheit
  • Scoop the flesh from the skin of the sweet potatoes and puree until smooth.
  • Add in milk, syrup and oil – mix to combine.
  • Transfer to a pie plate or other oven-safe dish
  • Top with shredded coconut
  • Bake for 45 minutes or until the coconut begins to brown slightly.
  • Remove from oven and let it set at least 10-15 minutes before serving.
  • Enjoy!