For the Filling: – sweet potato – coconut milk – maple syrup
Add all of the ingredients for the crust and crumble topping to a large bowl and stir well until combined and a thick dough forms. Measure out 1/2 cup of the crust mixture and set it aside to use it as the crumble topping later.
Transfer the remaining crust mixture to the prepared pan and press it into an even layer using your hands. Use a fork to poke many holes into the crust. Bake crust on the center rack of the preheated oven for 10 minutes, or until the crust is slightly golden brown around the edges.
Transfer the cooked sweet potato flesh to a blender. Add the remaining ingredients for the sweet potato filling to the blender.