Preheat oven 400 F. Wash and dry sweet potatoes, pierce with a
fork and bake on a cookie sheet for 1 hour or until tender. Allow
sweet potatoes to cool. Peel sweet potatoes and transfer flesh to
a food processor, add coconut cream, sugar, cornstarch, vanilla,
ginger, coriander, cardamom, and salt. Process until smooth.
Pour filling into pie plate, cover the crimp edges with foil paper
or parchment paper covered with foil paper and bake in a
preheated oven at 375 degrees for 40 minutes removing foil
paper or parchment covered with foil after 20 minutes. Remove
from oven and allow to cool to firm up before slicing.