• Combine the crust mixture. In a large mixing bowl stir the crushed crumbs together with the sugar. Pour the butter into the mixture and mix it together. The mixture will have a thick, sandy, and coarse texture.
• Press the crumbs into a pie dish. Press the crumbs firmly into the pie dish by hand to prevent loose crumbs. Use a flat-bottomed measuring cup or spoon to smooth the surface. You can also follow my recipe for Graham Cracker Crust for more details.
• Bake. Heat the oven to 350º F and bake for 10 minutes or until the crust becomes golden brown. Let it cool before adding your pie ingredients.

Prepare the Pie Filling

• Bake the sweet potatoes. Preheat the oven to 425º F and line a baking sheet with foil. Pierce the sweet potatoes all around, then place them on the prepared baking sheet. Bake for 50 minutes to 1 hour, and allow them to cool slightly.
• Blend the pie filling. Peel the skin off the potatoes. Measure out 2 cups and place it in a food processor or blender. Add the remaining ingredients to the blender (eggs, cream, brown sugar, butter, vanilla, cornstarch, cinnamon, nutmeg, and salt). Blend until smooth.
• Bake. Lower the oven temperature to 350º F. Gently pour the pie filling into the prepared graham cracker crust, making sure not to overfill. Bake for 45 to 55 minutes, or until the filling is puffed, and the center is firm.