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.