Preheat the oven to 350ºF and press the unbaked pie crust in a 9-inch pie plate. Poke the bottom of the crust with a fork several times to allow venting. (See post for crust recipes.)
In a large food processor fitted with an "S" blade, combine the mashed sweet potato, coconut sugar, maple syrup, coconut cream, tapioca starch, cinnamon, vanilla, nutmeg, and salt. Process until very smooth, stopping to scrape down the sides as needed.
Pour the filling into the unbaked pie crust, and smooth the top. Cover the edges of the crust with foil, or a reusable crust cover, so the edges won't burn. Bake at 350ºF for 55 to 60 minutes, until the filling is darker and the crust is golden.
Remove the pie from the oven and let it cool for 1 hour. The filling will not be firm to the touch when you take it out of the oven; it needs to cool completely. Transfer the pie to the fridge to chill until firm, about 4 to 6 more hours, or overnight.
Serve chilled, with coconut whipped cream on top, if desired. The leftover pie can be stored tightly covered in the fridge for up to 5 days.
Nutrition information is for 1 of 8 slices, with a store-bought crust. This information is just an estimate, and not a guarantee, since the crust you use will change these numbers.Coconut cream is the solid fat found at the top of a chilled can of coconut milk. Place a can of coconut milk in the fridge the night before you want to make this pie, then open the can and scoop only the solid part out for this recipe. You can save the rest of the liquid in the bottom of the can to make a smoothie later!Don't have both maple syrup and coconut sugar? You can use 1 full cup of coconut sugar in this recipe, instead of using the mix of coconut sugar and maple syrup. Alternatively, you can use 3/4 cup maple syrup in this recipe, and skip the coconut sugar all together. In that case, I recommend adding 1 more tablespoon of tapioca starch to this recipe, to help the pie set.