Preheat oven to 350°F (180°C).
In a large bowl, combine all-purpose flour, butter, sugar, and salt.
Add water little by little [1 tablespoon at a time] and mix until the dough comes together into a ball.
Grease a 9-inch pie plate, roll out the dough into the pie plate.
Crimp edges and place in refrigerator until ready.
Put sweet potatoes in a large saucepan and add water to cover.
Boiled it until very tender, about 40 minutes. Drain well.
Allow the potatoes to cool and then mash the potatoes in a separate bowl.
Add the sweet potatoes, coconut milk/cream, cornstarch, brown sugar, vanilla, ginger, salt, cinnamon, nutmeg, together, whisk/blend until smooth. (Use an electric mixer/blender if preferred).
Pour this out over the top of unbaked 9" pie crust and smooth it.
You can even cover the top with dough and make some creative decorations on top of it.
Bake for 50-55 minutes or until set [lightly brown]
Cool to room temperature before serving. Minimum 2 hours.
The more chilled it is the better it will slice.
If you do not put the dough on top of it or if you like you can top the pie with whipped cream.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.