Curried Sweet Potato Pie with Coconut Crust (Vegetarian, Vegan/GF options)


If the idea of a pie for breakfast, lunch, dinner or dessert excites you, then you simply must try this recipe. The combination of sweet potato and coconut gives the dish a rich, sweet flavor that seems decadent and dessert-like. The onion, curry and green beans make this pie diverse in both flavor and nutrients.

This recipe features whole-food ingredients and no added sugars. It is vegetable-dense and flavor-rich, contributing a hefty dose of beta carotene (for vitamin A), vitamin C and other antioxidants. A few simple recipe tweaks listed below can even make it gluten-free or vegan.


There is simply no pie without its tireless companion–the crust. While crusts are quick to make, they can become little more than a dense afterthought if prepared incorrectly. The combination of coconut oil (or traditionally butter) and flour should look like this before adding liquid:


Then, the COLD liquid of choice (coconut milk, in this case) must be added in just the right proportion. Too little, and the dough holds together but crumbles apart when handled. Too much, and you end up with a liquefied mess.The final dough should hold together and no longer be dry. Shown below is a crust that does hold together, but doesn’t have enough liquid to be rolled.


I only regret that you all were not here to indulge in the fragrance of onions sizzling in curry powder. I may choose to replace my lemongrass candle with this culinary incense.


Now, it’s your turn.

(serves 4)


1 cup flour (coconut flour for GF)
5 tbsp coconut oil, solid
1/4 tsp salt
1/3 cup coconut, shredded, unsweetened
3-4 tbsp coconut milk, cold


3 medium-sized sweet potatoes
1/3 lb green beans
2 tbsp coconut oil
3/4 cup minced onion
2 tsp curry powder
2 eggs (1/2 cup applesauce or 2 tbsp flax seed + 6 tbsp water for vegan)
1/2 cup coconut milk
3 tbsp fresh lime juice
black pepper, to taste
3 tbsp coconut, shredder, unsweetened
1/2 cup minced walnuts


  1. Use a food processor or fork to slowly add flour to the coconut oil. Combine until the texture resembles coarse crumbs. Add salt and shredded coconut.
  2. While mixing, add chilled (must be chilled!) coconut milk slowly until the dough can be rolled out like cookie dough.
  3. If you are using the dough immediately, roll it out and transfer to a 9- to 10-inch pie pan, forming a crust on the edge. If not used immediately, wrap and refrigerate.


  1. Clean and cut sweet potatoes. Boil chunks until very soft, then drain and transfer to a medium bowl. Mash well and set aside.
  2. Trim green beans and cut into half-inch pieces. Steam over boiling water until just tender. Transfer to a colander, rinse with cold running water, and set aside to drain.
  3. Preheat oven to 350 degrees.
  4. Melt coconut oil in medium skillet. Add onion, curry powder and salt, sauteeing over medium heat until the onion turns translucent and soft (5-8 minutes). Transfer mix to mashed sweet potatoes and mix well.
  5. Beat together eggs and coconut milk. Add to sweet potatoes.
  6. Add green beans, lime juice and black pepper to taste. Mix well, then spread filling over the unbaked pie crust.
  7. Bake for 25 minutes, then add chopped walnuts and shredded coconut. Bake for another 20 minutes. Serve hot or room temperature.



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