Cook the sweet potato using your preferred method. I cut mine into 1-inch rounds (with the peel still on) then boil them for 20 to 25 minutes, or until the chunks are very tender when poked with a fork. Drain potatoes into a colander and allow them to cool to room temperature. To speed up the process, you can transfer the cooked sweet potatoes to an airtight container and refrigerate them until chilled.

As an alternative, you can poke several holes in the potatoes, wrap them in foil, and bake them at 400 degrees F for 40 to 60 minutes or until they are very mushy.

Note: I often cook the sweet potatoes at least 1 to 2 days before baking the pie so that I have ample time to allow them to cool.

When the sweet potatoes are cool enough to handle, peel off the skin and the first layer of flesh (this ensures the pie turns out very creamy and silky).

Preheat the oven to 350 degrees Fahrenheit and lightly grease or spray a 9-inch pie dish with cooking oil or coconut oil. 

Add the coconut flour, butter (or coconut oil), pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until well-combined. Note: You can also use a large bowl and an electric hand mixer if you don’t own an electric mixer.

Scrape the sides of the bowl and add the eggs.

Beat until completely combined and a thick dough forms.

Press the dough into the pie pan into an even layer. There is enough pie dough to form pleated sides if you choose to make them. Go ahead and crimp edges if desired.

Poke the dough with a fork many times to allow it to bake evenly. This also prevents the dough from bowing out in various areas during the baking process.

Bake the pie crust on the center rack of the preheated oven for 12 to 15 minutes, or until the crust begins to show a little color on the edges.

Remove the pie crust from the oven and allow it to cool before proceeding with the rest of your pie recipe.

Note: you can blend all of the ingredients in a large mixing bowl with an immersion blender if you prefer.

Pour the sweet potato pie filling into the prepared pie crust and spread it into an even layer.

Use thin sheets of aluminum foil to cover the exposed crust to keep it from burning.

Bake the pie on the center rack of the preheated oven for 45 to 60 minutes, or until the center of the pie looks like it has completely set up.

Remove the pie from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

When you’re ready to serve, use a sharp knife to slice the pie into individual slices and serve with your choice of whipped cream, coconut whipped cream (for a dairy-free option), or vanilla ice cream.