2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 1/3 cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
1/4 cup shredded unsweetened coconut
1/2 cup plus 2 tablespoons sugar
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
8 tablespoons (1 stick) butter, melted
1/4 teaspoon ground nutmeg
Pinch ground cloves
Large pinch salt
1 cup coconut milk.
heat oven to 350 degrees. put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. drain, then pulse in a blender until smooth
while the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. press the mixture into a 9-inch pie dish and bake for about 7 minutes. remove the crust from the oven and cool.
in a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. add coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
put the pie plate on a baking sheet. pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. cool on a rack and serve warm or at room temperature.