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
1 (14-ounce) box 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.
Transfer rounds to a parchment-lined baking sheet. Add 1 1/2 tablespoons sweet potato filling to center of rounds, smoothing tops. Gently fold edges over to partially cover filling.
Bake 20-25 minutes depending on desired color.