Sweet potato pie or pumpkin pie as dessert is not very common in Sweden but it is growing in popularity together with the American traditions around Halloween and Thanksgiving. When searching for the perfect recipe I found an interesting recipe for sweet potato pie with coconut from Back to the roots. As usual I could not just bake it according to the recipe without making a few enhancements. I exchanged the coconut oil for regular butter, added brown sugar instead of regular and tweaked the spices a bit. Furthermore I found this tip for getting an even better taste of a pumpkin pie that I thought would work just as good for sweet potato pie: Ruth Reichls smart tip for better pumpkin pie. It is basically just adding an additional step after you have created the sweet potato puree by mixing in the sugar and then spread it out on a baking sheet and let it roast in the oven for a few minutes until it starts to brown. Usually the pie is served with whipped cream, vanilla icecream or meringue as topping. But you could also try out a nutty topping with pecans or walnuts.
Check out some of our other sweet recipes