Vegan Sweet Potato Pie (Crustless)

• 4 large sweet potatoes
• 4 ounces unsweetened applesauce
• 1 1/2 cups brown sugar
• 3/4 cup (12 oz.) coconut or other non-dairy yoghurt (unsweetened, unflavored)
• solids from 1 can of coconut milk (chilling makes it easier to separate solids)
• 1 teaspoon vanilla
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• dash Kosher salt
• 4 tablespoons cornstarch

1. Prick potatoes all over with sharp knife. Microwave on high about 10-20 minutes, turning over once; potatoes should be cooked till soft. Let cool. Once cool, remove skins and place potato flesh in a food processor.
2. Add all other ingredients to processor, and process till very smooth, about 3-5 minutes, scraping sides of processor down occasionally.
3. Pour into 9" cake pan or 10" pie pan that has been sprayed with spray oil and bake in a preheated 350 degree oven about 45 minutes or till just barely set. Cool; refrigerate to store. Can be served with whipped coconut cream (chill a can of coconut milk; remove solids only and put in a mixer bowl; beat till consistency of whipped cream).

sweet potatoes, unsweetened applesauce, brown sugar, coconut, solids from, vanilla, cinnamon, nutmeg, kosher salt, cornstarch

Taken from food52.com/recipes/38916-vegan-sweet-potato-pie-crustless (may not work)