A hint of coconut in this creamy sweet potato pie versionEvery holiday season, I could count on my maternal-grandmother to make her homemade sweet potato pie. It was beyond good! My mom, everyone in the family and I would place "orders" with her each Thanksgiving and Christmas. When she passed in 2003 - among many things - I thought how I would miss her pies. In 2005, I decided it's time for pie again! Let me add, I'm not much of a natural baker. And, no one ever knew my grandmother's recipe. I asked her once, what was her secret , and she answered "syrup". Mind you, I had no idea how she used it. My first pie tasted like syrupy dirt...LOL. It was just awful. Didn't taste like pie at all, but more like plain baked sweet potatoes in a dry pie crust. Yuk! I used that entire year to perfect my version of SPP and added a little coconut umph to bring in new flavors to a family classic. The outcome was and is a really flavorful, sweet and enjoyable dessert! Since 2006 until today, I now get the orders from both family and friends for my sweet potato pie. No secret from me, I'm happy to share the recipe. BTW - in my trials, I've made it using majority organic ingredients and all non-organic. I prefer organic when I can. Organic is considerably more costly, but I like the flavor much better - and a hit on the purse once or twice a year for family and friends is something I can handle. But, non-organic is perfectly fine, and deliciously edible too. NOTE: Some may find this too sweet, if so, I recommend to reduce the sugar amount not the sweetened milk. Cook time includes steaming + baking.