Preheat the oven: Preheat your oven to 350°F (175°C).
Make the crust:
In a bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup.
Press the mixture into the bottom of a 9-inch pie dish to form the crust.
Bake the crust:
Bake the crust in the preheated oven for about 10 minutes, or until it becomes golden brown. Remove from the oven and let it cool.
Prepare the filling:
In a blender or food processor, blend the mashed purple sweet potatoes, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth.
Assemble the pie:
Pour the sweet potato filling into the pre-baked crust.
Bake the pie:
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set. You can test the doneness by inserting a toothpick into the center – it should come out clean.
Allow the pie to cool completely before slicing and serving. You can refrigerate it for a few hours to help it set further.
Optional toppings:
Top the pie with coconut whipped cream, chopped nuts, or a sprinkle of cinnamon before serving.
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