Coconut-gingersnap Sweet Potato Pie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 large sweet potatoes (about 2 pounds)
• 3/4 cup coconut milk
• 3/4 cup light brown sugar
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1 1/4 cups gingersnap cookies, ground (about 25 cookies)
• 1/3 cup unsweetened coconut, shredded
• 4 tablespoons butter, melted

Recipe

• 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 very tender. remove from oven and let cool slightly. reduce oven temperature to 350 degrees f.
• 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 center of pie. let cool to room temperature on a wire rack. serve or chill in refrigerator until ready to serve.