Preheat the oven to 375 degrees F (190 degrees C).
Skin and cut the Sweet Potato (2) into large pieces for cooking.
Add them to a large pot of water and bring to a boil to cook for about 15 minutes, or until very soft.
Place the Walnut (3 ounce), Pecans (10 ounce), and Sliced Almonds (3 ounce) in a food processor until they are finely chopped. Add the Dates (10) and pulse until the nuts just begin to hold together.
By hand, stir in the Pure Maple Syrup (1/8 cup), Coconut Oil (2 tablespoon), Ground Cinnamon (1/4 teaspoon), and Salt (1/4 teaspoon).
Press about 2 heaping tablespoons of the crust mixture into each place in the cupcake pan, pressing it up along the sides until the crust is even and about 1/8-inch thick.
Bake the crusts for 10 minutes in the oven, and then allow to cool a little, while you prepare the filling.
For the filling, drain and mash the sweet potatoes together with the Light Coconut Milk (3/4 cup), Ground Cinnamon (1 teaspoon), Ground Ginger (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Cloves (1 pinch).
Save some of the boiling water to mix with the Corn Starch (2 tablespoon) until it dissolves. Over medium heat, add the potato mixture back into the emptied pot along with the dissolved corn starch and Brown Sugar (1/3 cup).
Cook until the sugar is melted and everything is combined. To get the filling as smooth as possible, transfer to a food processor, blender, or use an emersion blender, to finish.
Fill each cup of nut crust with sweet potato, and return to the oven to bake for another 15 minutes. The filling will remain soft.
Let the pies cool completely in the pan before attempting to remove them. I also chilled the pies in the freezer a bit, but don't let them get too cold, or the crust will crack.
Serve chilled. f you are not bound to keeping the pies vegan, they were also very tasty with marshmallow topping browned under the broiler.