1 1/2 cups vegan graham cracker crumbs
1/4 cup melted coconut oil
2 tablespoons maple syrup
For the filling:
2 cups mashed purple sweet potatoes (cooked and peeled)
1/2 cup coconut milk (full fat)
1/2 cup maple syrup
1/4 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C).
Make the crust:
In a bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
Press the mixture into the bottom of a 9-inch pie dish to form the crust.
Bake the crust:
Bake the crust in the preheated oven for about 10 minutes, or until it becomes golden brown. Remove from the oven and let it cool.
Prepare the filling:
In a blender or food processor, blend the mashed purple sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Assemble the pie:
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