• Preheat the oven to 400°F. Scrub purple sweet potatoes, dry them with a clean towel. Prick with a knife and place potatoes on a baking tray.
• Bake them for about 1 hour, turning them after 30 minutes. Depending on the size you might need to bake them for longer. Allow sweet potatoes to cool.

To Prepare The Crust

• Preheat oven 325 degrees F. Add gingersnap cookies and pecans to a food processor and process them into crumbs. Transfer cookie crumbs from the food processor into the bowl. Add melted butter and stir.
• Press cookie crust on the bottom and sides of a pie plate and bake for 10-15 minutes or until crust is golden brown but not burnt.

For The Filling

• Add purple sweet potatoes, coconut milk, coconut sugar, ginger, vanilla, cornstarch, cinnamon, nutmeg, and salt in the bowl of a high-speed blender and process until filling is smooth. You might have to do it in batches.
• Pour the filling into the crust
• Turn the oven up to 350 degrees F. Bake the pie for about 30-35 minutes or until the filling is set in the middle. Cool and serve with coconut whip cream