Preheat oven to 350 degrees F, and grease a 12-cup muffin tin with coconut oil.

Place all ingredients for the crust in a food processor and pulse several times to mix together. Mold the mixture with your hand to see if it can form a dough. If it's too dry, add more coconut oil until it reaches the right consistency.

Drop 2 rounded tablespoons of the dough into each muffin cup. Use your hands to press the dough to the bottom and the sides to form a shell.

Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.

Place all ingredients for the Sweet Potato Filling in a blender and blend just until mixed.

Use a spoon to fill each shell with the filling. You can let it overfill a bit to get a puffy filling look.

Bake for 20 minutes.

Let cool for 15 minutes, then use a small knife to raise the tarts from the muffin tin.

Transfer to a cooling rack and let cool completely.