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Preheat oven to 425°F (220°C).
Pierce the sweet potatoes several times with a fork. Place them on a baking sheet and bake until very tender, approximately 40-45 minutes.
Remove the sweet potatoes from the oven and let them cool until they are safe to handle. Reduce the oven temperature to 350°F (175°C).
Once cooled, peel the skins from the sweet potatoes and discard. Place the sweet potato flesh into the bowl of a food processor.
Add the softened butter, eggs, brown sugar, coconut milk, vanilla extract, ginger, cardamom, cinnamon, and salt to the food processor.
Blend the mixture until it is completely smooth.
Pour the sweet potato filling into the unbaked pie crust.
Bake at 350°F (175°C) for 55 to 60 minutes, or until the center is just set.
Remove the pie from the oven and place it on a wire rack to cool for at least 1 hour before slicing and serving.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Calories: Approximately 380 per serving
Calorie count is an estimate and may vary based on specific ingredients and brands used.