Preheat & Prep

Preheat your oven to 350°F (175°C).

Grease or line a 9×9-inch baking pan with parchment paper.

In a small bowl, mix the ground flax and filtered water together. Let sit for 5 minutes to thicken. This is your flax “egg.”

Steam the Sweet Potatoes

Place peeled and diced sweet potatoes into a steamer basket or a pot with a colander and 3 inches of water.

Cover and steam for 15 minutes, or until the sweet potatoes are completely fork-tender. Set aside.

Make the Crust

In a food processor fitted with an S-blade, combine pecans, oats, and salt. Pulse until a fine crumb forms.

Add the thickened flax egg and pulse again until a sticky dough forms.

Press the dough evenly into the bottom of your prepared baking dish. Use a spatula to pack it down firmly and ensure an even layer.

Rinse out the food processor quickly and return it to the base.

Prepare the Filling

To the clean food processor, add the steamed sweet potato, non-dairy milk, maple syrup, arrowroot powder, pumpkin pie spice, vanilla, and a pinch of salt.

Process for at least 60 seconds, or until the filling is smooth and thick.

Pour the filling over the crust and smooth the top with a spatula.

Bake

Place the pan on the middle rack and bake for 30 to 35 minutes, until the filling is set and slightly firm to the touch.

Let cool for at least 30 minutes before slicing.

Optionally, top each square with a dollop of coconut whipped cream and a pecan before serving.