coconut-gingersnap sweet potato pie

How To Make coconut-gingersnap sweet potato pie

• 1

  Preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until verty tender. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees.
• 2

  Meanwhile, to make the crust, stir together ground gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
• 3

  To finish the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined.
• 4

  Pour sweet potato filling into crust and bake about 50 minutes or until just set in the center of the pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.
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