Preheat oven to 400℉. Wash and dry sweet potatoes, pierce with a fork and bake on a cookie sheet for 1 hour or until tender. Allow the sweet potatoes to cool down. Meanwhile, prepare the crust and filling.

In a large bowl, combine flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!

Grease a 9-inch pie plate, roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough.Carefully flip the pie pan with the dough on top.

Carefully press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in refrigerator until ready

Peel sweet potatoes and transfer flesh to a food processor, add coconut cream, sugar, cornstarch, vanilla, ginger, nutmeg, cinnamon, and salt. Process until smooth.

Pour the filling into pie plate, cover the crimped edges with foil paper, and bake the pie in a preheated oven at 375℉ for 40 minutes. Remove the foil paper from the crust after 20 minutes.

Remove from oven and allow the pie to cool down, allowing it to firm up before slicing. Serve topped with coconut whipped cream.