Ingredients

• 1.5 cups all-purpose flour
• 0.33 cups white sugar
• 0.75 cups butter , cubed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
3. 3 Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
4. 4 Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
5. 5 Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
6. 6 Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
7. 7 Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
8. 8 Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.

Nutrition per serving