Coconut-Sweet Potato Pie With Spiced Crust

1. 1

   Heat oven to 350 degrees.

2. 2

   Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes.

3. 3

   Drain, then rice the potatoes or run them through a food mill.

4. 4

   While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground.

5. 5

   Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine.

6. 6

   Press the mixture into a 9-inch pie dish and bake for about 7 minutes.

7. 7

   Remove the crust from the oven and cool.

8. 8

   In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined.

9. 9

   Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.

10. 10

    Put the pie plate on a baking sheet.

11. 11

    Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes.

12. 12

    Cool on a rack and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.