For the crust:

1 ½ cups all-purpose flour
½ teaspoon salt
½ cup coconut oil (solid, not melted)
4-6 tablespoons ice water
For the filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and peeled)
½ cup maple syrup or agave nectar
½ cup coconut cream
¼ cup almond milk (or any other non-dairy milk)
2 tablespoons cornstarch or arrowroot powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
For the crust:

In a mixing bowl, combine the flour and salt. Add the coconut oil and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, trim any excess, and crimp the edges. Use a fork to poke some holes in the bottom of the crust.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Set aside to cool.
For the filling:

In a blender or food processor, combine the mashed sweet potatoes, maple syrup or agave nectar, coconut cream, almond milk, cornstarch or arrowroot powder, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and well combined.
Pour the sweet potato mixture into the pre-baked pie crust, smoothing the top evenly.
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set and slightly jiggles in the center.
Once done, remove the pie from the oven and let it cool completely before slicing.
Optionally, serve with a dollop of coconut whipped cream on top.