You are here: Home » Recipes » Sweet Potato Pie Sweet Potato Pie Recipe by Relish Contributor Yield 8 servings A wonderful dessert that’s a perfect stand in for traditional pumpkin pie. PrintEmail Cook the potatoes a day before making the filling if you wish. Ingredients 6 to 7 medium sweet potatoes with skins on Salt, to taste Water1 (15-ounce) can Coco Lopez creme de coconut, divided in half1/2 (14-ounce) can evaporated milk (7-ounces)4 eggs, beaten1/4 cup unsalted, melted butter2 tablespoons real vanilla extract1 teaspoon ground ginger1 teaspoon cinnamon pinch kosher salt1 (9-inch) graham cracker crust11 cup shredded sweetened or unsweetened coconut Instructions Preheat oven to 350F. Place potatoes in lightly salted water to cover. Bring to a boil and cook for 40 to 45 minutes until very tender. Drain and set aside to cool. Place half the Coco Lopez, evaporated milk, eggs, butter, vanilla, ginger, cinnamon and salt in a large mixing bowl; stir to combine. When potatoes are cool, mash well and whisk into bowl with other ingredients to form a thick pudding. Pour sweet potato mixture into pie shell and bake in center of oven 45 minutes until set. Cool at room temperature about 30 minutes and drizzle remaining crme of coconut over top. Sprinkle with shredded coconut. *You can use the coconut as is or toast it. To toast, spread on a baking sheet and place in a 350-degree oven 10 minutes until lightly browned.