PREPARE THE CRUST

1. In a mixing bowl, combine almond flour, coconut flour, and tapioca flour.
2. Incorporate cold, cubed butter and one egg into the flour mixture. Use your hands to blend until a crumbly, buttery texture is achieved.
3. Gradually add cold water, a tablespoon at a time, until the mixture forms a cohesive dough.
4. Shape the dough into a ball and flatten it into an 8-inch round shape on a piece of parchment paper. Wrap the dough in the paper and refrigerate while preparing the filling.

PREPARE THE FILLING

1. Combine sweet potato puree, pecan butter, eggs, dates, bourbon, vanilla, and salt in a high-powered blender. Blend until the mixture becomes creamy.
2. Transfer the mixture to a bowl. Coarsely chop half of the toasted pecans and stir them into the filling, as well as the rest of the whole halves. Reserve fours pecan halves for decoration. 

ASSEMBLE THE PIE AND BAKE

1. Preheat your oven to 350°F (180°C).
2. Roll out the chilled dough, starting from the center and working towards the edges, to form a 10-inch circle. Mend any cracks by pinching the dough together.
3. Carefully invert the dough into a pie dish, pressing it gently to fit the shape of the dish. Mend any cracks by pinching the dough together. Crimp the edges for a decorative finish.
4. Using a fork, prick some holes in the base of the crust. Brush the edges with an egg wash made from egg yolk mixed with a touch of cold water.
5. Pour the filling into the crust, ensuring an even spread. Garnish with the remaining pecans (I only use 4 for the top as they tend to burn).
6. Bake for about 30 minutes, or until the crust turns golden and the filling sets.
7. Allow the pie to cool completely. Garnish with a dusting of carob or cacao powder.
8. For optimal flavor and texture, refrigerate before serving.