Start by peeling and cutting your sweet potatoes into chunks. Boil them in lightly salted water until they are fork-tender, which typically takes about 15 to 20 minutes. Once cooked, drain and let them cool before mashing them until smooth.

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Pamela’s cinnamon-spiced graham crackers with melted butter. Mix until you achieve a consistency similar to wet sand. Press this mixture firmly into the bottom and up the sides of a pie dish. Bake for 8-10 minutes until lightly golden, then allow it to cool.

In a separate bowl, whisk together the cooled mashed sweet potatoes, dark brown sugar, ginger, cinnamon, nutmeg, cloves, and sea salt until smooth. Add the heavy cream (or half-and-half), eggs, maple syrup, and vanilla extract. Mix until everything is beautifully combined.

Pour the sweet potato filling into the cooled crust. Use a spatula to even it out, ensuring a smooth surface. Sprinkle the toasted pecan pieces evenly over the top.

Place the pie in your preheated oven. Bake for 50-60 minutes or until the filling is set and a toothpick inserted into the center comes out clean.

Once baked, allow the pie to cool completely. This step is crucial, as it lets the filling set properly. Serve with whipped cream or ice cream, and watch everyone’s eyes light up with delight.