Preheat the
oven to 350F. In a large bowl, stir together the 1/3 cup Sucanat, the
cornstarch, cinnamon, ginger, nutmeg, and 1/2 tsp of the salt. Blend in
the mashed yams and the coconut milk.
Toast the
pecans in the oven until they begin to brown, 10-15 minutes. Cool.
Grind into fine pieces in a food processor, then mix in the flour, 1
tablespoon Sucanat, and remaining 1/4 teaspoon salt. Add 2 tablespoons
of water and mix thoroughly. The mixture should be just moist enough to
hold together. Press into a 10 inch pie pan. Bake for 6 minutes, then
pour in the yam filling. Return to the oven and bake until the filling
is set, about 45 minutes. Cool before cutting.
Sweet
potatoes or yams make a delicious pie, which most people will assume is
pumpkin. Because the sweet potatoes are sweet, very little sugar is
needed.
