Ingredients 

Crust Mixture

• 3/4 cup splenda
  
• 1 Tbsp sugar free maple syrup
• 1/4 cup almond flour
• 3/4 chopped pecans
• 1/4 cup melted vegan butter

Sweet Potato Mixture

• 3/4 cup splenda
• 1/4 tsp salt
• 1/4 tsp vanilla
• 2 cups mashed sweet potatoes
• 1 flax egg:
  –1 Tbsp ground flaxseed
  –2 Tbsp hot water
• 1/4 cup vegan butter

Instructions

•  Mix Sweet Potato Mixture with stand mixer.  Add in order listed. Mix until well incorporated. 
• Divide into 4 ramekins.
• In small mixing bowl, add all crust ingredients and mix until combined.  Divide between 4 dishes, sprinkling on top of sweet potatoes. 
• Bake at 350 for 3o-ish minutes, then let it sit for a few. The recipe can handle a lot of overcooking.

Tip: Make an extra sweet potato or two.  I always wish I had a little more than I have —no matter how many I make!