1. Roast sweet potato in an oven heated to 425 degrees F, about 50 minutes or until sweet potato is soft straight through. When sweet potato is done, remove from oven and let cool on the counter for about 30 minutes.
2. While sweet potato is cooling, reduce oven temperature to 325 degrees F.
3. In either a stand mixer or mixing bowl, combine all ingredients for the shells. Mix well, until combined. The mixture should be moist enough to stick together in clumps. If it is too moist, add a bit more almond flour. If it is too dry, add a bit more coconut oil.
4. Lightly spray muffin tins with non-stick cooking spray. Spoon 2 tablespoons of shell mixture into each muffin slot.
5. Gently press shell mixture together in muffin slots, creating an even shell throughout the bottom and sides.
6. Use a butter knife to pierce a small, ¼ inch slit in the bottom of the shells before baking. Bake in preheated oven of 325 degrees F for about 10 minutes, or until the shells are lightly golden (tip: if your oven cooks unevenly, rotate pan halfway through cooking time).
7. When tart shells are golden brown, remove from oven, let cool, and begin preparing filling.
8. In a blender, combine all ingredients for the sweet potato filling. Blend on high until a smooth, whipped texture forms (roughly 30 seconds to 1 minute of blending).
9. Once shells are completely cooled, transfer sweet potato filling to a pastry bag (or zip lock bag) and cut the tip so a ½-1-inch hole exists.
10. Carefully pipe the sweet potato filling into the shells so the filling reaches just under the op edge of the shell.

Refrigerate for 4 to 6 hours in order to 

to allow the filling to set. 

2.     Serve chilled, either as is or with a dollop of coconut whipped cream and a sprinkle of cinnamon. 

*Storage Suggestion: Keep tarts refrigerated for up to 2-3 days, or frozen for up to 2 months (let thaw in the refrigerator overnight before serving).