Preheat your oven to 350°F (177°C). Crush the graham crackers into fine crumbs using a rolling pin, food processor, or blender. In a small bowl, mix the crumbs with the melted butter, granulated sugar, and ground cinnamon until evenly incorporated.

Lightly butter a 5x5-inch baking dish. Press the crumb mixture from Step 1 firmly into the bottom of the dish using the back of a spoon or a flat measuring cup. Bake the crust in the preheated oven for 7–8 minutes, then remove from the oven and set aside to cool slightly.

In a medium bowl, combine the mashed cooked sweet potato, granulated sugar, large egg, heavy cream, vanilla extract, ground nutmeg, ground cloves, ground ginger, and salt. Stir until the mixture is completely smooth and all ingredients are well blended. I like to make sure the sweet potato is still slightly warm—it helps make the filling extra creamy.

Pour the sweet potato filling from Step 3 over the baked graham cracker crust from Step 2. Spread the filling evenly with a spatula. Bake at 350°F (177°C) for about 45 minutes, or until the center of the pie is set. Remove from the oven and allow to cool at room temperature for at least 30 minutes before serving.

In a chilled bowl, beat the heavy cream and maple syrup together with an electric mixer on medium speed until soft peaks form, about 1 minute. I always chill my bowl and beaters first; it makes the whipped cream come together more quickly and gives it a fluffier texture.

Spoon the maple whipped cream from Step 5 over the cooled sweet potato pie before serving. Enjoy!