For the Crust:
1/2 cup melted ghee or oil
2 TBSP pure maple syrup
1 box Simple Mills Artisan Bread Mix

For the Filling:
3 small to medium sweet potatoes, baked and peeled
1 cup full-fat coconut milk
1/3 cup pure maple syrup
3 cage-free eggs
2.5 tsp. pumpkin pie spice 

MAKE the crust: Preheat oven to 350 degrees.
MIX all ingredients in a 9.5” or 10” pie plate until they come together to form a ball.
PRESS by hand across the bottom and up the sides of the pie plate.
PRESS around top edge of crust with the tines of a fork.
BAKE crust for 12-15 minutes.
REMOVE from oven and set aside
MAKE the filling: Chop baked sweet potatoes into small cubes. Puree with hand blender or food processor. Spoon into large bowl.
POUR coconut milk, maple syrup, eggs & pumpkin pie spice into the sweet potato mash. Mix until well blended.
SPREAD sweet potato mixture into pie crust.
BAKE 30 minutes.
COOL 30 minutes, then refrigerate 6 hours or overnight.
GARNISH with whipped heavy or coconut cream and cinnamon.