Purple Sweet Potato Pie

A colorful twist on a classic dessert.

Ingredients:

2.5 cups Coconut King Frozen Diced Sweet Potato (boiled until soft, about 30 minutes)
1/2 cups butter, room temperature
1 cup coconut sugar
1/2 cup coconut milk
2 eggs
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 pie crust (homemade or store bought)
Whipped cream and toasted coconut flakes for garnish

Preheat oven to 350 degrees. Boil the sweet potato until fork tender, about 30 minutes. Drain and let cool. Combine in a stand mixer with eggs, butter, coconut milk, coconut sugar and spices until smooth. Pour into the pie crust. Bake until firm and a toothpick comes out clean in the center. Let cool and then serve topped with whipped cream and toasted coconut.