First prepare your filling by boiling your sweet potatoes with the skin on for 40 to 50 minutes or until tender.
Heat your oven to 350 degrees.
Then start focusing on your dough.
In a large Bowl, combine your ingredients by first mixing your dry ingredients together first then mixing in your wet ingredients.
Using a spoon, you can mix ingredients well enough until they become sticky. Add flour to your hands to knead your dough forming it into a ball then cover your dough and refrigerate until ready.
At this point, we play the waiting game and simply check to see if your potato is tender using a knife.
Once your potatoes are finished, rinse them with cold water and peel them. Add them to your blender, along with your half Banana, Sugar, Egg, Extract, cinnamon powder and Milk. Blend until smooth. This is your opportunity to taste and tweak the flavor if you need to add more sweetness or spices like nutmeg to your filling
Take your medium round baking pan, or a cup cake pan, spray it using a coconut oil cooking spray and start rolling out your dough.
On a cutting board, sprinkle your board and a rolling pin with a bit of gluten free flour place your dough on the floured cutting board. Begin to gently roll your dough out making sure to carefully flip it on each side while rolling.
Be sure to roll your dough to a 1-inch thickness. Now if you are making mini pies you take a 12 ounce cup, dip it in your flour to cut out mini circles for your cup cake pan, for this method be sure to repeat and refrigerate any remaining dough or you can roll to cover your medium sized baking pan.
Be sure to allow your dough to stretch into its pan naturally with some guidance.
Pour your filling to fill the cavity of your crust and place your pie/ pies in the oven and allow to bake for 35 t0 40 minutes or until it is fully cooked.
Allow to cool. Enjoy!!