Try making this delicious pastry made from the natural creaminess of  purple sweet potato coupled with a light crust and a sprinkling of coconut flakes to make this a dessert to remember. 


  • 3–5 purple sweet potatoes (enough to make 1 lb. of fill­ing after the skin is removed).
  • 1 tbsp sugar
  • 3/4 cup reduced fat coconut milk
  • 1/2 cup con­densed milk
  • 1/2 cup non-sweet toasted shred­ded coconut.


  1. Pre-heat the oven to 400F. Bake the yams for 45 min­utes or until tender.
  2. Remove the yams from the oven, then allow to cool for about 15 min­utes. While the yams are cool­ing off, bring the oven down to 350F.
  3. Remove the skins from the yam then add the fill­ing to a bowl (I pre­fer to use a Kitchen-aid mixer).
  4. Add the coconut milk, sugar, and con­densed milk. Com­bine ingre­di­ents on low speed for 1 minute.
  5. Add the mix­ture to the pie or tart shells. Bake for 15 minutes.
  6. Remove from the oven, let cool, then top with toasted non-sweet shred­ded coconut
Get your sweet potatoes today HERE!
Recipe and Image from

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