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1
Start by preparing the pie crust. Add almond flour, coconut flour, tapioca starch and salt to a food processor or KitchenAid (with whisk attachment). Pulse/mix flour until combined and any chunks are smoothed out.
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2
Begin adding oil and water 1 tablespoon at a time, continuing to pulse/mix between tablespoons. First, beads the size of peas should form and as you add, dough should begin coming together.
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3
Once you have added all the oil and water, add the lightly beaten egg. Dough should come together in one big hunk.
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4
Take half of the crust dough in your hands and smoosh it into a ball, then form a disk (save the other half for another sweet potato pie). Wrap tightly in plastic wrap and freeze for at least 2 hours.
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5
To prepare the pie filling, poke holes in the sweet potatoes using a fork and roast for 40 to 50 minutes at 400u00b0F in the oven.
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6
Allow sweet potatoes to cool enough to handle. The skin should peel away from the flesh easily. Remove skin and discard. Keep oven heated to 400u00b0F.
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7
Place sweet potato flesh in a blender along with the rest of the filling ingredients. Blend until completely smooth (you can also perform this step by hand by mashing the sweet potato flesh with a fork and mixing everything together in a mixing bowl).
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8
To prepare the pie, remove pie crust from refrigerator. Roll out pie crust or smoosh it with your fingers into a pie dish. Pour sweet potato mixture into the pie crust and smooth with a spatula.
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9
Bake in the oven for 10 minutes at 400u00b0F, then lower the temperature to 325u00b0F and bake an additional 30 minutes, until pie does not jiggle when shaken.
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10
Allow pie to cool at least 1 hour before serving. You can chill the pie in the refrigerator and serve it cold.
