I Can You Can Vegan

1 Cook your sweet potatoes according to your preference. I cooked mine in an instant pressure cooker on high for about 22 minutes.
2 While the sweet potatoes are cooking, place all other pie ingredients (except the crust, of course) into the mixing bowl you plan to use.
3 Preheat oven to 350°
4 Once the sweet potatoes are finished cooking, remove the skin from them and measure out 3 cups of cooked sweet potatoes. Transfer to the mixing bowl with the rest of the ingredients and mix together using a standing mixer or hand mixer.
5 Once all ingredients have been combined, evenly divide the mixture between the two pie crusts.
6 Transfer the pies to the oven and bake for 1 hour and 15-30 minutes. When finished, the outer edge of the sweet potato filling should be browned and if a toothpick is inserted it should come out mostly clean.
7 Once the pies are finished cooking, remove from the oven and let cool until room temperature. Cover, then move to the fridge until chilled and ready to serve.
8 Slice and top with coconut whip (optional) and garnish with a few sprinkles of nutmeg (optional), or serve as is. Enjoy!