Peel and cut the sweet potato into small cubes. Steam for about 20 minutes until fork-tender, then puree in a food processor.

Mix pureed sweet potato, cassava flour, psyllium husk, flax meal, melted coconut oil, salt, and baking powder in the food processor until smooth and sticky.

Preheat your oven to 350°F and line an 8-inch pie pan with parchment paper.

Dust a clean surface with cassava flour and roll out your dough to a rectangle, 1/4 inch thick.

Spread frosting on the dough, sprinkle with cinnamon and raisins, and roll tightly.

Slice the rolled dough into 1 1/2-inch pieces and place them in the prepared pie pan.

Bake in the preheated oven for 35 to 40 minutes until puffed and golden brown.

Once baked, cool in the pan for 10 minutes before drizzling with more frosting if desired.