• Boil sweet potatoes until they are fork tender (about an 45-60 mins). 

  While that is boiling, make the crust.
  

For the crust

• Preheat oven to 350 degrees. 
• To make the crust, in a 9 inch pie dish, combined the graham cracker crumbs with the melted butter and brown sugar until well combined.  Then press the mixture down with the back of a spoon evenly and up the sides. 
• Bake crust for 12-15 minutes until starting to be golden brown. Remove and let cool 

For the pie filling

• When sweet potatoes are fork tender, remove the skins of your sweet potatoes and add to a bowl. Beat on low with a mixer. Add in the remaining pie ingredients and beat until smooth. 
• Pour the pie filling mixture into cooled pie crust. 
• Bake for 60-75 minutes. The center should have a non-glossy look. The pie will still jiggle. 
• Set on a cooling rack until room temperature. 
• Place in the fridge to set up for at least 4 hours. (You can make up to 3 days ahead of time). 

For the Marshmallow Topping (optional)

• Place aquafaba in a bowl and beat with a mixture until soft peaks have formed (6-8 minutes). 
• Add in the remaining ingredients and beat on high until stiff peaks have formed. 
• Place into a piping bag (use two sizes for a better affect) and carefully pipe topping onto a chilled pie. 

  *Note 1: it's best to do the topping as close to serving as possible

  *Note 2: If you don't want to pipe then you can carefully spread on top and create swirl design. 
• Place under a broiling for 30-60 seconds watching carefully so not to burn.