Cook the Sweet Potatoes: Preheat the oven to 425F and line a baking sheet with parchment paper. Scrub each potato well and place on the baking sheet. Carefully use a sharp knife to poke holes around the surface of the potatoes, then bake in the middle rack of the oven for 55 to 60 minutes, until the potatoes are tender and oozing. Set aside for 10 minutes to let cool; you can also cook the potatoes the day before and store in the refrigerator overnight.
Air Fryer Option: Roast the potatoes in the air fryer; place pierced potatoes directly in the basket and cook at 400F for 35 to 40 minutes
Microwave Option: Microwave potatoes on a plate for 4 minutes. Flip the potatoes and microwave for an additional 4 to 6 minutes, until tender.
Prep: While the sweet potatoes cool, reduce the oven temperature to 350F (or preheat to 350F if you have pre-cooked your potatoes). Grease a pie dish with butter or cooking spray and shape your crust; keep in the fridge until step 4.
Filling: Carefully peel off the outer skin from each sweet potato and place in a large bowl. Use a handheld electric mixer* to beat the cooked sweet potatoes until they form a smooth puree, scraping the sides of the bowl with a spatula as necessary. Add the melted butter, sugar, coconut cream, vanilla, cinnamon, ginger, nutmeg, and salt. Beat again until smooth, then add in the arrowroot powder and beat until combined.
Bake: Transfer the filling to the prepared (unbaked) pie crust, using a spatula to smooth out the top. Bake in the middle rack of the oven for 55 to 60 minutes, until the pie is slightly puffy and browned on top.
Cool: Transfer the entire pie dish to a wire rack and let cool completely. Let the pie sit for at least one hour before slicing and serving.
Serve: Slice, serve, and enjoy with coconut whip, ice cream, or as-is! Cover leftovers with foil or plastic wrap and store in the fridge for up to 4 days. You can also pre-slice this Vegan Sweet Potato Pie and freeze the slices for up to 2 months, defrosting overnight in the fridge when needed.