Grab yourself a square baking tin (mine was 23 x 23cm).
Cut a piece of baking paper long enough to line the base of the tin and 2 of the sides with a little overhang. You will use this overhanging paper to help you lift the set pie out in one piece. I usually do 2 pieces of paper, one on top of the other so its extra sturdy.
Mix all the dry ingredients for the crust together in a bowl. Add the nut butter and syrup and combine well. It should look crumbly, but stick together when pinched between your fingers.
Tip the mixture into the lined tin and press it into the base with your fingers, making sure its an even thickness. Pop it in the fridge while you make the filling.
Throw all the filling ingredients into your food processor and whizz together for a minute until you get a smooth, creamy consistency.
Pour the sweet potato mixture onto the prepared crust and smooth over with a spatula, again making sure its pushed to the edges and is an even thickness.
Chuck the tin back in the fridge and leave to set for a few hours.
Lift the set pie out using the paper and cut into squares.
Keep this awesomeness in the fridge.
TIP: If your cooked sweet potato has come straight out of the fridge, bring it to room temperature before making the filling. If it’s cold it will cause the coconut oil to harden and you’ll have little bits of set oil through your mix. I have learnt that first time around.
You can cook the sweet potato especially for this recipe, it won’t take long. What I like to do though is the old 2 birds/one stone approach. I make baked sweet potatoes for dinner and just chuck in an extra one. I bake them whole in their skins which is super straight forward (on a tray at 200 for about 45-60 mins).