1 pound cooked sweet potatoes (about two large potatoes) (baked, skins removed after cooking, or peeled, cubed and and steamed)
1/4 pound sweet butter, at room temperature
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
pinch of salt
1 teaspoon vanilla
1/2 cup coconut milk
1/3 cup pure maple syrup
Preheat oven to 350.
Place all ingredients in food processor and process until smooth. If you don’t have a processor, mash sweet potatoes until very smooth. Add coconut milk and whisk well. Add remaining ingredients and continue to whisk until mixture is completely smooth and spices are evenly distributed.
Pour into partially baked pie shell. (Recipe for nut crust is in Eating Your Way to Good Health or see recipe for Coconut Flour Pie Shell.)
Bake at 350 for about 50 minutes. Allow to cool. Then chill for at least 4 hours before serving.