Ingredients
– 1 ½ pounds purple sweet potatoes
– 4 tablespoons unsalted butter (softened)
– 3 large eggs (lightly beaten)
– 1 cup packed brown sugar
– 1 cup canned coconut milk (shaken)
– 1 teaspoon vanilla extract
– ¾ teaspoon ground ginger powder
– ½ teaspoon table salt
– ½ teaspoon ground cardamom
– ½ teaspoon ground cinnamon
– 9-inch pie crust (store-bought or homemade)
Instructions
1. Preheat the oven to 425°F. Pierce the sweet potatoes with a fork and bake them on a sheet pan until tender, about 40-45 minutes.
2. Once baked, remove the sweet potatoes from the oven and allow them to cool. After cooling, peel them and place them in a food processor.
3. Lower the oven temperature to 350°F.
4. To the food processor, add butter, eggs, brown sugar, coconut milk, vanilla, ginger, salt, cardamom, and cinnamon. Blend until smooth.
5. Pour the blended sweet potato mixture into the pie crust and bake at 350°F for 55 minutes to 1 hour, until the center is set.
6. Let the pie cool for at least 1 hour before serving.
Enjoy!
