Preheat the oven to 350°F/180°C.

Prepare pie crust. Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. Pre-bake pie crust for 10 minutes.

Remove from the oven and let cool fully. Set aside.

Preheat the oven to 400°F/200°C.

Place the sweet potatoes on foil or parchment or silicone lined baking sheet, stab them all over with a fork and lightly oil the sweet potatoes. Bake for 50-60 minutes until fully cooked. Remove from the oven and allow to cool slightly.

Remove the skin from the sweet potatoes (it should easily come off) and place the sweet potatoes into a food processor. Blend until fully smooth and a puree.

In a large bowl, add the pureed sweet potato and add all the pie ingredients. Alternatively, you can add the pie ingredients over the sweet potato puree in the food processor (to avoid another bowl).

Mix/blend everything together well until cornstarch is completely whisked out.

Leave this to set for 15-30 minutes on the counter with a kitchen towel covering the container to allow ingredients to completely meld together. To me, it tastes even better when ingredients are left to sit a bit.

Lower the temperature to 350°F/180°C. Pour the batter into the cooled and pre-baked pie crust. Tap lightly on the counter to remove any air bubbles. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat). The center should be slightly wobbly.

Remove from the oven carefully and let set and cool completely on a wire rack.

Move the pie to your fridge and let it finish setting in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!