I really wasn’t sure how this would work out, because I had never made a sweet potato pie without eggs and evaporated milk, but it really turned out well.
1 Pie Crust
4 cups sweet potato, peeled and cut into 1 inch pieces
1 tsp canola oil
1¼ cups coconut milk
1/2 cup Sugar
1 tsp Vanilla Extract
2 Tbsp Earth Balance Spread, melted – Optional
2 Tbsp Corn Starch
1 tsp Cinnamon
1/2 tsp ground Ginger
1/4 tsp Nutmeg, freshly grated
1/4 tsp Salt
2 Tbsp Sweetened Coconut
Preheat your oven to 350 degrees and put the cut sweet potatoes, which have been tossed in the oil into the oven for 30-35 minutes, just until they are soft and just beginning to brown on the edges. Be careful not to burn them. Remove from the oven and let them cool.
In a food processor, combine the cooked sweet potato, coconut milk, melted Earth Balance, vanilla, sugar, corn starch, cinnamon, ground ginger, nutmeg, and salt. Pulse until smooth.
Pour it into your pie crust and sprinkle your sweetened coconut over the top and lightly press it into the filling and then put into a 400 degree oven for 30-35 minutes, or until the crust is browning on the edges. Remove and let it cool completely before serving.