If needed, bake a large sweet potato at 375°F about 45 minutes to 1 hour or until it is fork-tender. When it is cool enough to handle, scoop out the flesh and discard the skin. Mash or puree the flesh and measure ¾ cup to use for the filling.

Preheat oven to 350°F.

In a mixing bowl, combine oat flour, applesauce and egg.

Place approximately 1 tablespoon of the crust mixture into each cup in a 12-cup mini muffin tin. Use a small spoon to press down the center of the dough and up around the sides to form a shallow well.

Bake crusts for 8 minutes.

While the crusts are baking, prepare the filling by combining sweet potato, egg, and cinnamon.

Spoon about a teaspoon of filling onto each crust.

Bake for 10 minutes.

Remove the pan from oven and allow the pies to cool to room temperature.

Top each pie with a small dollop of Greek Yogurt (best to do this right before serving).