Blend the Base: In a blender, combine the steamed purple sweet potatoes, coconut milk, condensed milk, vanilla extract, and salt. Blend until the mixture is completely smooth.
Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold about half of the whipped cream into the purple potato mixture.
Assemble the Pie: Pour the purple potato mixture into a pre-baked 9-inch pie shell, smoothing it out evenly.
Add the Topping: Spread the remaining whipped cream on top of the pie.
Garnish: Decorate with large toasted coconut flakes and a sprinkle of purple potato powder if available.
Chill and Serve: Refrigerate the pie for several hours or until well chilled before serving.
