Combine the flour, sweetener, and salt in a food processor. Add eggs, vanilla, and coconut oil and process until everything gets mixed together and forms a dough. Add cold water. Continue until the dough looks moister and easier to handle.
Take the dough out in a bowl and start kneading it. Shape the dough into a ball and leave it for 5 minutes to rest (don't refrigerate this dough, as it becomes very hard).
Flatten the ball out on the bottom parchment paper, spreading it into a round. Add the parchment sheet on top and start rolling with a pin until you get a sheet about 1/4 inch thick.
Peel the top parchment paper off and carefully flip the dough on the top of the pie dish. Pinch the edges with your fingers to create that nice crust edge. Rest in the fridge.
To make the filling, add all the ingredients to a food processor and combine until creamy. Make the egg wash by mixing the egg yolk and water and brush the edges of the crust with the egg wash.
Fill the pie dish with the sweet potato filling, and bake for about 50 minutes in a preheated oven at 350F. The edges should be golden brown, and the top settled and golden.
Serve as it is or with a dollop of whipped coconut cream. Go the extra step, especially since a sweet potato pie doesn't look spectacular, and decorate with dry marigold petals and cornflowers.