Wash and scrub sweet potatoes, place them on a parchment lined baking tray and bake for 40-50 minutes or until a fork slides easily into each sweet potato. If you have an Instant Pot, you can pressure cook the sweet potatoes instead, by following these directions.
After sweet potatoes have finished cooking, slice each of them in half. When they have cooled down enough to handle, scoop out the insides. Using a food processor or blender, puree the sweet potatoes and measure out 2 cups.
Lower oven temperature to 350° F (177° C).
Make the Crust:
Add rolled oats, raw almonds, coconut sugar, ground cinnamon, and ground ginger to a food processor or to the dry container of your high speed blender. Blend until ingredients have been broken down into a fine meal.
Slowly add melted coconut oil and pulse until everything has been combined.
Transfer mixture a bowl and mix to ensure the coconut oil has been distributed throughout the mixture.
Put mixture into a 9" pie dish and using your hands, a piece or parchment paper, or the bottom of a measuring cup, press it evenly into the bottom and up the sides of the dish. Be sure that the thickness is even all around the sides and bottom of the dish. (see images above)
Refrigerate the crust for 15 minutes. After the 15 minutes have passed, remove from the fridge and let sit at room temperature for 5 minutes. After the 5 minutes have passed, place in the oven and bake for 15 minutes.
Remove from oven, set aside, and make the filling.
Make the Filling:
Whisk together sweet potato puree, coconut sugar, non-dairy milk, arrowroot starch, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until combined.
Add the sweet potato mixture to the pie crust and smooth the top with a rubber spatula. (see images above)
Bake for 40 minutes.
Remove from the oven and allow to cool completely before serving.
Be sure to also read the Q&A above to ensure your pie turns out perfectly.
If are unsure if your sweet potatoes are large enough, prepare 3 to be certain you'll have enough to make the 2 cups of sweet potato puree needed. If you have leftover sweet potatoes, you can make mashed sweet potatoes or this stuffed sweet potatoes recipe.
When baking the sweet potatoes, line your baking sheet with parchment paper or foil since sweet potatoes release a sticky sugar when baking, this will make cleanup easier.
Either virgin or refined coconut oil can be used in the crust, but note that if you use virgin coconut oil, there will be a slight coconut flavour.
Cornstarch may be used in place of the arrowroot starch.
Cover and store uneaten sweet potato pie in the fridge. When you are ready to serve again, let it come to room temperature and serve or cover with foil and warm slightly in the oven.