• Cook the sweet potatoes. Baking will give you the best flavor. You can bake your sweet potatoes up to 2 days before making the pie.

Crust

• In a food processor, pulse the oats, flour, coconut flakes, and salt until coarsely ground. Add the coconut oil and pulse until mixed in.
• Grease a 9-inch deep-dish pie dish. Press the crust into the dish so that it covers the bottom and sides evenly. Crimp the edges with fingers or a fork. Place in the fridge until ready to fill.

Filling

• Preheat oven to 375°F. Once sweet potatoes are baked, allow them to cool or run them under cold water until cool enough to handle. Peel off sweet potato skin with your fingers, and add to a large bowl. Beat them with a mixer until smooth.
• Add in cinnamon, eggs, brown sugar, coconut milk, and flour. Mix well, until no sweet potato clumps remain and all ingredients are well incorporated. Pour into pie crust and smooth the top.
• Bake for 50-60 minutes, or until a toothpick comes out clean from the filling and the crust is browned. If the crust is done before the filling is done, place a piece of tin foil lightly over the top of the pie to prevent burning.
• Allow to cool before serving. Top with whipped cream and extra cinnamon.