1 cup cooked Stokes Purple® sweet potato (roughly 1 medium potato)
1/4 cup organic granulated sugar
1 large organic egg
1/2 teaspoon Madagascar vanilla extract
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons coconut milk
2 (14 ounce) boxes double-crust ready-made pie dough
Preheat oven to 400 degrees, 375 degrees for convection.
In food processor bowl, pulse all filling ingredients gently until smooth and well combined.
Gently unroll pie dough. Cut 4-inch circles using round cookie cutter or ring mold. Gather leftover dough, re-roll and cut more circles.
Cut 2-inch circle, square, triangle, diamond or other shape from center of half the rounds; leave the other half uncut.
Transfer uncut rounds to a parchment-lined baking sheet. Add 1 1/2-2 tablespoons sweet potato filling to center of whole rounds, smoothing filling to within ½-inch of edges. Add more sweet potato pie filling if desired. It just depends how full you want your pies. Brush edges with water. Top with rounds with shape cut. Crimp edges with fingers or fork.
Bake 20-25 minutes depending on desired color. Keep oven light on. Halfway through baking, check to see if pies need rotating depending on how evenly they’re baking.