🍰 Purple Sweet Potato Pie 🥧

A Slice of Sweet Nutritional Goodness Perfect for Every Family Gathering

🍽️ Ingredients 🍽️
- 🥚 3 large eggs, lightly beaten
- 🧂 teaspoon table salt
- 🥧 9-inch pie crust, store-bought or homemade
- 🥥 1 cup canned coconut milk, shaken
- 🧈 4 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 pound purple sweet potatoes
- teaspoon ground ginger powder
- teaspoon ground cardamom
- teaspoon ground cinnamon

🧑‍🍳 Directions 🧑‍🍳
1. Begin by preheating your oven to 425°F. Thoroughly pierce the sweet potatoes with a fork and place them on a baking sheet. Bake until they are tender, which should take about 40-45 minutes.
2. Remove the sweet potatoes from the oven and let them cool. Once they are cool enough to handle, peel off the skins and transfer the potatoes to a food processor.
3. Reduce the oven temperature to 350°F.
4. To the food processor, add the softened butter, beaten eggs, brown sugar, shaken coconut milk, vanilla extract, ginger, salt, cardamom, and cinnamon. Blend everything until the mixture is smooth.
5. Pour the sweet potato filling into the pie crust. Smooth the top with a spatula.
6. Bake the pie at 350°F for approximately 55 minutes to 1 hour, or until the center of the pie is set and firm.
7. Allow the pie to cool on a wire rack for at least 1 hour before slicing. This resting period helps the pie set perfectly.

🍎 Nutritional Information 🍎
- Calories: 350 per slice
- Carbohydrates: 50g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 8g
- Sodium: 200mg
- Fiber: 3g
- Sugar: 25g

💡 Tips and Tricks 💡
- For an extra crispy crust, pre-bake your pie crust for about 10 minutes before adding the filling.
- Enhance the pie's flavor by topping it with a dollop of whipped coconut cream and a sprinkle of cinnamon before serving.
- Store leftover pie in the refrigerator, covered, for up to 4 days.

⏳ Preparation time ⏳
Preparation time: 20 minutes | Cooking time: 100 minutes | Serving: 8 slices