Preheat the oven to 325 degrees F.

Stir together all of the ingredients for the crust in a mixing bowl until well combined (Note: the crust mixture will be crumbly and sticky).

Pour the crust mixture into a 9-inch pie pan and press it into the bottom and sides of the pan, creating an even layer.

Bake on the center rack of the preheated oven for 6 to 8 minutes. Set aside until ready to use.

Place the sweet potato in a large saucepan and cover with water. Cover with a lid, and bring to a full boil on the stove top. Cook until potato is very tender when poked with a fork, about 12 to 15 minutes. Transfer the potato to a plate or cutting board and allow it to cool (Note: You can also wrap the potato in foil and roast it at 400 degrees F for 60 to 90 minutes).

Preheat the oven to 350 degrees F.

Once cool enough to handle, peel the potato skin and the first layer of flesh off of the potato and transfer the soft flesh to a high-powered blender.

Add the remaining ingredients for the sweet potato filling to the blender and blend until completely smooth.

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

Bake on the center rack of the preheated oven 30 to 40 minutes, or until the center of the pie has set up. Allow pie to cool 30 minutes before covering and chilling in the refrigerator at least 8 hours.

Slice pie and serve with coconut whipped cream