Coconut-Sweet Potato Pie With Spiced Crust

2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 ⅓ cups graham cracker crumbs, made from one package graham crackers, which has 9 full cracker sheets
¼ cup shredded unsweetened coconut
½ cup plus 2 tablespoons sugar
1 ¼ teaspoons ground ginger
1 ¼ teaspoons ground cinnamon
8 tablespoons (1 stick) butter, melted
3 eggs
¼ teaspoon ground nutmeg
Pinch ground cloves
Large pinch salt
1 cup coconut milk

Nutritional Information
- Nutritional analysis per serving (6 servings)
  640 calories; 41 grams fat; 22 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 8 grams protein; 133 milligrams cholesterol; 472 milligrams sodium

6 to 8 servings

Heat oven to 350 degrees. Put the sweet potatoes in a medium saucepan, add water to cover by about an inch, and bring to a boil; reduce the heat to medium-low and cook until the potatoes are very tender, 12 to 15 minutes. Drain, then rice the potatoes or run them through a food mill.
While the potatoes cook, put the graham crackers in a food processor and pulse several times until they are finely ground. Add the shredded coconut, 2 tablespoons of the sugar and 1/4 teaspoon each of the ginger and cinnamon, and pulse once or twice; add the melted butter and pulse just to combine. Press the mixture into a 9-inch pie dish and bake for about 7 minutes. Remove the crust from the oven and cool.
In a food processor, combine the eggs with the remaining sugar, ginger and cinnamon, along with the nutmeg, cloves and salt; pulse until well combined. Add the coconut milk and pulse to combine, then add the sweet potatoes and pulse until just smooth.
Put the pie plate on a baking sheet. Pour the sweet potato mixture into the crust and bake until the mixture is set on top but still quite moist, 40 to 45 minutes. Cool on a rack and serve warm or at room temperature.

1 hour 20 minutes