Cook your sweet potatoes according to your preference. I cooked mine in an instant pressure cooker on high for about 22 minutes.
While the sweet potatoes are cooking, place all other pie ingredients (except the crust, of course) into the mixing bowl you plan to use.
Preheat oven to 350°
Once the sweet potatoes are finished cooking, remove the skin from them and measure out 3 cups of cooked sweet potatoes. Transfer to the mixing bowl with the rest of the ingredients and mix together using a standing mixer or hand mixer.
Once all ingredients have been combined, evenly divide the mixture between the two pie crusts.
Transfer the pies 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 pies are 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!