4 large purple sweet potatoes (5-6 inches in length; about 1.75 lbs)
5 Tablespoons Smart Balance Buttery Sticks or butter, melted
12 ounce can evaporated milk
13.5 ounce can light coconut milk
2⁄3 cups sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 frozen ready-made 9-inch pie crust
Pressurized whipped cream topping
1⁄4 cup sweetened shredded coconut
Preheat oven to 350 degrees F. Wrap the purple sweet potatoes in foil, prick with a fork, and bake for 45 to 50 minutes or until done. Let potatoes cool. While potatoes cool, bake pie crust according to package directions. Let pie crust cool.
Peel the cooled baked potatoes and add them to the food processor. Add the melted buttery sticks and the next 9 ingredients. Process everything together until it becomes smooth and creamy. Pour half of the pie filling into baked pie crust and smooth the top with a spatula. Bake for 30 minutes; check pie crust so it doesn’t burn. If pie crust is getting too dark, cover the whole pie with foil. Continue to bake if the pie isn’t set. Your pie is done when you insert a knife and it comes out clean.
Remove pie and allow to cool at room temperature on a wire rack. Once cool place in refrigerator overnight. When ready to serve, cut into 8 slices. Top each slice with 1 tablespoon of whipped topping and ½ tablespoon shredded coconut.
Note: Pie filling is enough for two 9-inch pie crusts.
Purple sweet potatoes can be found in many area Pick ‘n Save Stores, Walmart Supercenters, and Meijer Supermarkets.