To roast the sweet potatoes: Preheat oven to 400 degrees F. Poke sweet potatoes with a fork a few times, then place on baking sheet lined with foil. Roast for 45 minutes or until knife tender. Turn down oven to 350 degrees F and set sweet potatoes aside to cool off.
To make the crust: Place pecans, salt and sugar in the bowl of a food processor and pulse until the nuts begin to become very crumbly and look like wet sand; this should take less than 1 min. Next add the melted butter and process again. I like to taste the crust at this point to see if I may need to add more salt.
To make the filling: While the crust is baking, you can start making the filling. Scoop filling out of cooled roasted sweet potatoes and peel away skin. Place in a food processor and process until somewhat smooth and fibers are removed.
Next, add in all of the ingredients and spices except the egg and egg whites; process again until smooth and creamy.
Allow pie to cool to room temperature to help set the pie. Serve with fresh real whipped cream, coconut whipped cream and/or your favorite ice cream. I love serving my pie warm so the ice cream melts on top. Serves 9.
This pie is naturally gluten free thanks to the pecan crust. If you prefer to omit the crust, each slice is only 125 calories (based on 9 slices). You can simply bake the filling without the crust, except I recommend checking if it's done after 30 minutes of baking.
TO MAKE DAIRY FREE: use a vegan buttery stick in place of the real butter.
TO MAKE PALEO: Use coconut sugar instead of brown sugar.