• Preheat the oven to 350°F. If using the suggested pie crust recipe, par bake for 10 minutes and set aside. If you’re using a traditional pie crust you won’t have to par bake it.
I do not recommend doing a fancy edge for the pie crust. Keep it simple. I used the knuckle crimp method in my testing, but I found that this caused the edge to brown a lot faster because of its thinness.

Make Sweet Potato Puree

• Poke holes in washed sweet potatoes. This will let the steam escape while they cook.
• Microwave the potatoes for 7 to 10 minutes. Rotate halfway through to ensure they are cooked evenly. Check whether the sweet potatoes are cooked through by poking them with a fork or a knife. They should feel very soft. If that isn’t the case, microwave the potatoes for additional 1-minute intervals.
• Cut open sweet potatoes and mash the inside. The mash will pull away from the skin easily. Measure the sweet potato puree to 2 cups.

Make the Sweet Potato Pie

• Add 2 cups sweet potato puree, ½ cup maple syrup, ½ cup coconut cream, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and ¼ teaspoon salt to a food processor.
• Blend for 2 to 3 minutes until a creamy, smooth consistency is reached, scraping down the sides as needed.
• Transfer sweet potato pie filling to a par baked pie crust. Smooth out the top of the sweet potato pie filling with a spatula.
• Place a pie shield or aluminum foil over the edges to prevent them from browning too quickly.
• Bake at 350°F for 35 to 45 minutes. The pie should be somewhat dried out on the top but still slightly jiggly (not as much as when it first went into the oven).
• Let the pie cool for 4 hours on a wire rack. Place it into the fridge overnight to continue to firm up, then serve. Cut the pie with a sharp knife for a perfect slice.