Once the sweet potatoes are finished baking, remove the skin from them and measure out 3 cups of cooked sweet potatoes.
3 cups sweet potatoes
Adjust oven temperature to 350°
In a large mixing bowl combine the ingredients for the pie filling and mix together using a standing mixer or hand mixer until mostly smooth.
2 vegan eggs, 1 tsp salt, 1 tsp ground nutmeg, 1 tsp ground cinnamon, 2-3 pinches all spice, ½ cup organic cane sugar, ½ cup organic brown sugar, 7 tbsp vegan butter, ¼ cup unsweetened almond milk, 1 tsp vanilla extract
Once all ingredients have been combined, add the filling to the pie dish with the crust.
Transfer the pie to the oven and bake for 1 hour and 15-30 minutes. When finished, the outer edge of the sweet potato filling should be browned and if a toothpick is inserted it should come out mostly clean.
Once the pie is finished cooking, remove from the oven and let cool until room temperature. Cover, then move to the fridge until chilled and ready to serve.
Slice and top with coconut whip (optional) and garnish with a few sprinkles of nutmeg (optional), or serve as is. Enjoy!