Coconut-sweet potato pie with spiced crust

Coconut-sweet potato pie with spiced crust

Sweet potatoes 2 medium peeled & cut into 1” chunks         cracker crumbs 1 1/3 cup        eggs 3

Unsweetened coconut shredded ¼ cup              1/2cup plus 2 tbsp sugar         1 ¼ tsp cinnamon pdr.

1 ¼ tsp ground ginger           melted butter 8 tbsp          ¼ tsp ground nutmeg        pinch of ground cloves

Large pinch of salt          coconut milk 1 cup

Method

1)Heat oven to 180 deg C. put sweet potatoes in a medium saucepan, add water & bring to a boil, reduce heat to medium low & cook until potatoes are very tender, 12-15 minutes. Drain & run them through a food mill.

2) while the potatoes cook, put crackers in a food processor & pulse till finely ground. Add coconut, 2 tbsp sugar & ¼ tsp each of ginger & cinnamon & grind again, add melted butter & pulse again to combine.

3) press the mixture into a 9” pie dish & bake for about 7 minutes.

4) remove crust from the oven & cool.

5) in a food processor, combine eggs, with remaining sugar, ginger, cinnamon, along with nutmeg, cloves, salt & pulse until well combined. Add coconut milk, pulse again, add sweet potatoes & pulse until smooth.

6) put the pie plate on a baking sheet. Pour the potato mixture into the crust & bake until the mixture is set on top but still quite moist. It takes about 40-45 minutes.

7) cool on rack & serve warm or at room temperature.