Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9-inch pie pan.

Add the coconut flour, coconut oil, pure maple syrup, vanilla extract and sea salt to a stand mixer (or food processor) and beat until combined. 

Scrape the sides of the bowl and add the eggs. Beat until completely combined and a thick dough forms.

Use your hands to press the dough into the pie pan into an even layer. There is enough pie dough to form sides and create a pleated edge.

Poke the dough several times with a fork.

Bake on the center rack of the preheated oven for 10 to 13 minutes, just until the crust begins to show a little color.

Remove the pie crust from the oven and allow it to cool while preparing the rest of the pie recipe.

Cook the sweet potato according to your favorite method. I chop mine up and boil it for 10 to 15 minutes, or until it is very tender. Remove and discard the peel either before or after cooking.

Mash the sweet potato in a measuring cup to be sure you have 2 cups worth. Transfer the mashed sweet potato to a high-powered blender along with the rest of the ingredients for the pie filling. Blend until completely smooth.

Pour the sweet potato pie filling into the prepared pie crust. Use thin sheets of foil to cover the edges of the pie such that the pie crust is protected (leave the center of the pie open).

Bake the pie at 350 for 45 minutes to 1 hour, or until the pie has set up in the center. 

Allow the pie to cool then transfer to the refrigerator and chill until completely cool.

Serve with homemade or store-bought whipped cream and enjoy!