Toasted Almond-Toasted Coconut Sweet Potato Tart

Crust and Topping
1 2/3 cups dried unsweetened coconut
1 1/3 cups sliced almonds
1 container of Trader Joes Triple Ginger Snap Cookies
2 tablespoons brown sugar
2/3 cup earth balance (melted)

To make crust:
* Preheat oven to 325 degrees F.
*Add coconut to baking dish, add almonds to a separate baking dish, lightly toast in oven 3-7 minutes. Note: Pay attention!!!!! I tried to multi-task (writing and toasting do not mix!) during this step and burned my first batch of coconut and almonds.

* Pulse ginger snap cookies in blender or food processor until ground into a fine meal.

*Mix ground cookies, 1 cup toasted coconut, brown sugar, earth balance into spring form pan. Bake for 8-10 minutes. Set aside.

*Save remaining coconut and almonds for topping (see below).

2 cups cooked, mashed sweet potatoes (2-3 potatoes)
2 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla
1/3 cup vanilla almond milk
1/3 cup hazelnut soy creamer
1 cup half and half
1/3 cup melted earth balance ‘butter’
1/3-1/2 cup crystallized ginger

*Preheat oven to 400 degrees F.
*Wash sweet potatoes, prick with fork, wrap in foil, bake 45 minutes-1 hour until soft.

*Drop oven to 325 F.
*Whisk eggs, sugars, spices, vanilla, milk, creamer, half & half, and melted earth balance. Add sweet potato. Whisk until smooth.
*Line bottom of pan (w/ partially cooked crust) with crystallized ginger. Pour batter into pan.

*Bake approximately 60 minutes or until toothpick inserted into the center comes out clean.
*When ready to serve, sprinkle with coconut and almonds and a touch of sugar. Use torch or oven broiler to brulee top.