Preheat oven to 400°F. Puncture sweet potatoes with fork. Bake on parchment paper–lined baking sheet for 45 to 60 minutes or until tender. Let cool; peel and mash potatoes.
Reduce heat to 350°F. Add 1 3/4 cups potatoes to large bowl (reserve remaining mashed potatoes for later); whisk in brown sugar, coconut milk, eggs, coconut oil, vanilla, cinnamon, nutmeg and cloves until blended.
Pour filling into pie crust. Bake for 45 to 60 minutes or until filling is set around edges but center is still slightly jiggly. Transfer to rack; let cool.
To serve, top with dairy-free topping and toasted pecans.
• Be sure to mix coconut milk well before adding to filling.
• Substitute toasted coconut for pecans if desired.
1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
1/2 cup chickpea hummus
1/2 cup beetroot hummus
1 small sweet potato , thinly sliced
1 medium beet , thinly sliced
1 medium carrot , thinly sliced
1/4 cup edamame , shelled
1/4 cup cranberries
1/4 cup yellow corn
1/2 cup heirloom cherry tomatoes
Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.