American Institute for Cancer Research


Coconut and Chocolate Sweet Potato Pie

David RobinsonDeveloped by David Robinson of Hampton Roads, VA.

First Place, 2013 AICR/C-CAP Healthy Dessert Contest Winner
David received a $5,000 scholarship and a trip to DC to meet contest judge Wil Going of Chef Geoff’s.

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Crumb Crust:


mousseSweet Potato Mixture:

Avocado Chocolate Pudding:

Prepare crust:

Preheat oven to 375 degrees F. In food processor, pulse and process all crumb ingredients except oil and coconut milk. Mixture should resemble fine crumbs. Add oil and coconut milk and process until mixture holds together. Lightly press into 9-inch spring form pan. Bake for 15-20 minutes or until lightly browned; remove from oven and cool on wire rack.

Prepare garnish:

Spread coconut and almonds on parchment-lined baking sheet. Place in oven as soon as crust comes out. Bake about 10 minutes or until golden brown. Set aside to cool.

Prepare sweet potato filling:

Place sweet potatoes and cold water in saucepan. Bring to boil; reduce heat to medium and boil for 10 to 15 minutes or until sweet potatoes are very tender. Drain completely and transfer to large mixing bowl. Mash potatoes completely. Add all remaining sweet potato mixture ingredients and mix until fully combined; spoon over cooled crust and return to refrigerator.

Prepare avocado chocolate pudding:

Blend coconut milk, honey, cocoa powder and vanilla in blender on low to medium speed. Once completely combined, gradually add avocado, a couple of spoonfuls at a time, blending until completely smooth; spoon over sweet potato filling and smooth with spatula. Chill pie for at least 12 hours.

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Careers Through Culinary Arts Program


Top with toasted coconut almond mixture and serve.

Makes 12 servings

Per Serving: Per Serving: 310 calories, 12 g fat, (2 g sat fat), 53 g carbohydrate,
5 g protein, 8 g fiber, 65 mg sodium

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