Step 1

Heat oven to 350° F (177° C).

Step 2

Place the sheets of graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.

Step 3

Pour crumbs into a small bowl and stir in melted butter, sugar and cinnamon.

Step 4

Spoon the crumbs into a lightly buttered small baking dish and press the crumbs into the bottom of the pan. Use the back of a spoon or the bottom of a flat measuring cup to press the crumbs down. Pro Tip: I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield a sweet potato pie that may bake faster.

Step 5

Bake the crust for 7-8 minutes. Remove from oven and set aside.

Step 6

In a medium-sized bowl, combine the cooked sweet potato with egg, sugar, cream, vanilla, nutmeg, cloves, ginger, and salt.

Step 7

Pour the sweet potato filling into the baking dish.

Step 8

Bake for 45 minutes or until the filling has set.

Step 9

Remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes.

Step 10

Pour heavy cream into a small bowl. Add maple syrup and beat with an electric mixer on medium speed in a cold bowl until soft peaks form, about 1 minute.Pro Tip: What are soft peaks? When you lift the beaters or the whisk out of the cream, the peaks should be soft and will curl downwards and melt back into themselves almost immediately.

Step 11

Spoon the maple whipped cream over the top of the sweet potato pie.