Spiced Sweet Potato Pie

This is totally dairyfree because I use a frozen pie crust from Whole Foods that is made with oil instead of butter. It's whole wheat to boot, so the pie itself is almost healthy. I thought it would be too spicy, but it's OK. I lowballed the nutmeg and the freshly grated ginger a bit, but the ginger flavor still really stands out, in a good way.

3 large sweet potatoes
3/4 cup brown sugar
1 can coconut milk (5.6 oz)
one whole egg plus two egg whites beaten together lightly
1 tablespoon freshly grated ginger
1 teaspoon vanilla
1 tablespoon molasses
1 teaspoon ground powdered ginger
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cardamom seeds
pinch of salt

In a large pot of water, boil the sweet potatoes until tender, but not falling apart. Start checking at 20 minutes and every five or ten minutes after that until done. Peel the sweet potatoes while hot. The skins should just about fall off. Look for and remove any eyes or dark spots in the flesh.

Empty the pot of water out and either return the potatoes to it for mashing or place the potatoes in a large bowl. Add all the filling ingredients to the pot with the potatoes. You may want to hold back a little of the coconut milk until you can judge the consistency of the filling. Mash all the ingredients together until you have a uniform mush. It should be about the consistency of oatmeal, maybe just a little looser.

Preheat the oven to 350 F and bake for 45 minutes.