Coconut Gingersnap Sweet Potato Pie

– recipe courtesy of Whole Foods Market

Coconut Gingersnap Sweet Potato Pie

For the filling

2 large sweet potatoes (about 2 pounds)
3/4 cup coconut milk
3/4 cup light brown sugar
3 large eggs
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt

For the crust
1 1/4 cup ground gingersnap cookies (about 25 cookies)
1/3 cup shredded unsweetened coconut
4 tbsp melted butter

Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake one hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.
Meanwhile, to make the crust, stir together gingersnaps, coconut and butter in a medi- um bowl until moistened and well com- bined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.
To finish filling, peel roasted potatoes and transfer flesh to the bowl of a food proces- sor. Discard skins. Process until potatoes are pureed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and pro- cess until evenly combined.
Pour sweet potato filling into crust and bake about 50 minutes or until just set in centre. Let cool to room temperature. Serve or chill in refrigerator until ready to serve.