WSVN — If you’re still trying to decide what to serve for Thanksgiving dessert, we have an idea. It’s all about the perfect pie as we grab a Bite with Belkys.

The Chef: Belkys Nerey
The Dish: Coconut-Sweet Potato Pie

1 pre-made crust and follow directions on package
2 medium sweet potatoes, peeled and cut into chunks
1/2 cup melted coconut oil
1/2 cup coconut milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1/4 cup maple syrup
1/2 cup granulated sugar
2 tsp. lemon juice
pinch of salt

Method of Preparation:
– Follow directions on the pie crust package. Prepare for filling.  Preheat oven to 350 degrees.

– To make the filling, cover sweet potatoes with water over high heat. Bring to a boil and cook until they are tender, about 10-15 minutes. Drain them and mash.

– In a blender or food processor, add the mashed sweet potatoes, coconut oil, coconut milk, eggs, nutmeg, cinnamon, vanilla, maple syrup, sugar, lemon juice and salt. Pulse until very smooth.

–  Fill your pie crust with the filling, and bake in the preheated oven for 45-50 minutes, or until a knife inserted an inch from the center comes out clean, and the pie no longer feels very jiggly.  Let cool before serving.

To Plate:
Plate with ice cream or whipped cream.

Serves: 8

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