• Prior to beginning, bake or microwave 3-4 sweet potatoes until done, and very soft on the inside.
• Preheat the oven to 350℉/180℃ and line an 8x8" pan with parchment paper.

Graham Cracker Crust

• Pulverize the graham crackers and pecans in a food processor until fine crumbs form.
  1 ¾ cups graham cracker crumbs, ½ cup pecan halves
• Add the crumbs to a bowl, then use a fork to mix it together with butter, brown sugar and salt until completely moistened.
  ½ cup unsalted butter, ¼ cup light brown sugar, ¼ teaspoon kosher salt
• Add the crumbs to the prepared pan, and press it down until a smooth, compact crust forms (be sure to get into the corners).
• Note: I like to use a ⅓ cup measuring cup and offset spatula for this job.
• Bake for 8 minutes, then remove to cool.

Sweet Potato Layer

• Roast the sweet potatoes, then scoop out the flesh and add it to a food processor and blend until completely smooth, then transfer to a large mixing bowl.
  2 cups sweet potato puree
• Whisk together the eggs, sugar, vanilla and salt in a large bowl.
• Add the sweet potatoes, cinnamon, ginger, and cloves and whisk to combine.
  3 large eggs, ⅓ cup granulated sugar, 1 teaspoon vanilla paste or extract, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
• Add the whole milk and heavy whipping cream and whisk it together until completely smooth.
  ½ cup whole milk, ½ cup heavy whipping cream
• Pour it on top of the crust, then bake for 35-40 minutes until set and slightly puffy around the edges and keeps a slight jiggle in the center.
• Note: when tapping the side of the pan, the center will have a jello-type jiggle, but it should not be sloshy.
• Remove to a wire rack to cool for one hour, then transfer to the fridge and cool completely (uncovered) for at least 3 hours to fully set.

Cinnamon Whipped Cream

• Before cutting and serving, make the whipped cream topping.
• Add the heavy whipping cream, powdered sugar, vanilla, and cinnamon to the bowl of a stand mixer fitted with the whisk attachment.
  1 ½ cups heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla paste or extract, ½ teaspoon ground cinnamon
• Mix on medium speed until it becomes frothy, then increase to high speed and whip until stiff peaks form, about one minute.
• Use the parchment paper slings to remove the bars from the pan and place onto a cutting board.
• Add the whipped cream to the chilled bars, adding decorative swoops. Top with a sprinkle of extra cinnamon (optional). Cut the bars into the desired pieces, then serve.