By Chef Tiffany Gray, A Little Bit of Heaven


  • 1 lb. Japanese sweet potatoes
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup of coconut milk
  • 2 eggs
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. rum vanilla extract
  • 1 9-inch unbaked piecrust
  • 2 Tbsp. agave nectar

Boil whole sweet potatoes for 40–50 minutes, or until done. Run cold water over sweet potatoes and remove skin. Break apart sweet potatoes in a bowl. Add butter and mix well with mixer. Stir in agave, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350 for 55–60 minutes, or until toothpick comes out clean.



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