Directions

• Step 1
  Poke sweet potatoes with fork. Microwave on high 5 to 6 minutes, until tender. Cut sweet potatoes open; transfer 1½ cups of sweet potato flesh to mixing bowl. Add ¼ cup butter to mixing bowl; mash until smooth. Allow to cool completely.
• Step 2
  Meanwhile, in large bowl, combine almond flour, tapioca flour, coconut flour and ¼ teaspoon salt. Cut in remaining 6 tablespoons cold butter, until mixture resembles wet sand. Using a fork, incorporate 1 beaten egg.
• Step 3
  Work crust mixture into a flat disc. Place over a piece of parchment paper; cover with a second piece of parchment. Roll crust to a 12” circle. Remove top piece of parchment paper and use bottom piece to help transfer crust into 9” pie plate.
• Step 4
  Press crust into pan and flute edges. Refrigerate until filling is ready. Preheat oven to 375°F.
• Step 5
  In bowl with sweet potato mash, add sugar, brown sugar, 2 remaining eggs, milk, vanilla, cinnamon, nutmeg and remaining ¼ teaspoon salt. Stir to combine.
• Step 6
  Transfer potato mixture to pie crust; smooth top. Bake 45 to 55 minutes, until set in center. Cool completely. Refrigerate leftovers.