INGREDIENTS
1 tsp
Ginger, fresh
2 cups
Sweet potato, cooked
3/4 cup
Coconut cream
1 1/2 cups
All purpose gluten-free flour
3/4 cup
Cane sugar, organic
1/2 tsp
Cinnamon
2 tbsp
Cornstarch
1/2 tsp
Nutmeg
1 tsp
Salt
2 tbsp
Sugar
1
Topping coconut whipped cream
1 tsp
Vanilla
1/2 cup
Butter, non-dairy
1/4 cup
Water