INGREDIENTS
1/2 tsp
Ginger, ground
1 lb
Sweet potatoes
1 tsp
Lemon juice
1/2 cup
Brown sugar, light firmly packed
1/4 tsp
Cardamom
1 tsp
Cinnamon, ground
1 cup
Granulated sugar
1/2 tsp
Nutmeg, ground
1 tsp
Salt
1/4 cup
Tapioca starch
2 tsp
Vanilla extract
1
9-inch dairy-free pie crust, dairy-free
2 tbsp
Water
½ cup unsweetened dairy-free creamer (I use nutpods French Vanilla)