Sweet Potato Pie

This recipe has been borrowed and altered from Dave Lieberman (Joe's half-cousin).

About 1/2 pound of sweet potatoes. Do not use the orange sweet potatoes that people call yams, these will ruin the beautiful tacky yellow color of the pie. Usually the yellow sweet potatoes will be in a separate basket away from the yams.
1 3/4 cups finely ground cinnamon or honey graham cracker crumbs (about 15 whole crackers)
1/4 cup dark brown sugar
1 stick melted butter

2 large eggs
1/2 cup dark brown sugar
1/2 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon real vanilla extract

Preheat the oven to 350 degrees F.

Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 minutes. Remove from the oven and allow to cool.

Place about 15 full graham crackers in a Ziplock bag and crush using a rolling pin until finely ground. In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust with no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven and place to the side.

While the crust is baking: Unwrap the potatoes and peel them. Take off the skins with your hands and put the flesh into a bowl. Mash the potatoes well using a potato masher. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a hand blender. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes.

Allow the pie to cool completely before cutting. Serve at room temperature.