Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or mini tart pan with coconut oil.

In a food processor, combine almond flour, tapioca starch, 6 tablespoons coconut oil, 2 tablespoons maple syrup, 1 teaspoon vanilla, 1/2 teaspoon salt, and baking soda.

Pulse the mixture until a cohesive dough forms that holds together when squeezed.

Distribute approximately 2 tablespoons of dough into each muffin cup, pressing firmly into the bottom and up the sides to form a shell.

Blind bake the crusts for 6 minutes until barely set, then remove from the oven and set aside.

In a high-speed blender, combine mashed sweet potato, coconut milk, remaining 3 tablespoons maple syrup, egg, egg yolk, remaining 1/2 teaspoon vanilla, cinnamon, nutmeg, and remaining 1/8 teaspoon salt.

Blend the filling until completely smooth and aerated.

Spoon the sweet potato mixture into the pre-baked shells, filling each nearly to the top of the crust.

Bake for 20 to 25 minutes or until the filling is set and the edges of the crust are golden brown.

Allow the tarts to cool in the pan for at least 15 minutes before carefully removing to a wire rack to cool completely before serving.