Make the crust first by whizzing the pecans in the food processor until fairly fine. Then add the rest of the crust ingredients (flour, butter, egg white, olive oil and salt) and pulse until combined.

Remove the dough from the food processor. Press it together and wrap in plastic wrap and chill for around 20min or so.

Meanwhile, make the filling by blending all the filling ingredients (sweet potato, coconut oil, egg, milk, maple syrup, cinnamon, ginger, nutmeg and allspice) together until well mixed.

Gently toast the pecans for the topping in a dry pan for around 5min until you can start to smell them but they are not browning.

Lightly oil 10 cups of a muffin tray and preheat the oven to 350F/180C.

Roll out the dough on a lightly floured surface until around as thin as it will go. If possible, cut circles to then put in the muffin tray. Alternatively (as I did, since it's fairly crumbly) take pieces of the dough and press in to the tray to cover all the way round the base and sides, making sure there are no gaps.

Spoon the filling evenly between the crust-lined muffin cups and flatten the surface.

Add the beaten egg and maple syrup to the toasted pecans for the topping and spoon evenly between the mini pies.

Bake in the oven for approx 20min until the pies rise up in the middle and appear set.

Remove from oven and allow to cool for around 5min or so before taking out to cool further or enjoy warm.