Mix your 3 tablespoons of ground flax seeds with 7 tablespoons of water to make a flax seed egg and set aside. Preheat oven till 350 degrees.
Take sweet potato. Peel and chop. Pour water in pot and bring to a boil. Add in chopped sweet potatoes and boil for about 15 or till soft. Once potatoes are done, drain in a colander and add to a mixing bowl.
Add butter, sugar, salt, sugar, cinnamon powder, vanilla extract, lemon juice, coconut cream, apple sauce, and corn starch. Beat with your electric mixer or smash potatoes with fork or potato masher and mix well making sure to whip sweet potatoes until all ingredients are combined. Taste and adjust seasonings to your liking.
In a large mixing bowl add corn starch, brown sugar, rice syrup, corn syrup, apple sauce, and flax seed egg. Use your electric mixer to whip filling. You can also put this in your high speed blender if you don't have a hand mixer. Taste and adjust sweetness to your liking. (Should be sweet enough but you can add more sugar if you desire).
Remove your pie from oven after 20 minutes and pour your pecan filling on top of sweet potato filling. Top it off with some pecans both whole and pieces. Arrange pecans to your liking.
Put pie back in oven for 20 to 25 minutes in oven on bottom rack and let it cook for 30 to 40 minutes until it bubbles and its brown. Put in the refrigerator for at least 2 to 3 hours to allow it to set all the way before serving. Serve with coconut cream and Enjoy!