Ingredients 2 cups sweet potato puree ½ cup butter, softened ¾ cup coconut sugar 2 eggs
½ cup milk 1 teaspoon cinnamon 1 teaspoon vanilla ½ teaspoon nutmeg ¼ teaspoon ginger powder 1 (9-inch) frozen deep-dish pie crust, thawed
Mix sweet potato puree and softened butter with a hand mixer in a large bowl.
Add sugar, eggs, and milk and beat with the hand mixer. Mix in cinnamon, vanilla, nutmeg, and ginger. Pour batter into crust and bake.
Bake the pie until a knife inserted in the center comes out clean, 65–75 minutes. Cracks and golden brown edges will appear on the pie.
Serve the pie after 60 minutes of cooling. If desired, add whipped cream, ice cream, and pecans to the pie.