• 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 (or springform pan), combine 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, drain from the water and let cool to able to handle. Peel the skins of your sweet potatoes and add the potatoes to a high powdered blender.
• *If you don't have a blender, add to a bowl and beat on low with a mixer to break apart.
• Add in the remaining pie ingredients and blend or 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 a bit. 
• 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). 
• Cut and serve warm.