Preheat oven to 350°F. Prepare your pie crust in a standard 9-inch pie plate and set aside.
In a large bowl, combine the cooked sweet potato along with the remaining ingredients (except whipped cream).
Beat well using an electric mixer until smooth (see notes).
Transfer the filling mixture to the prepared pie crust. Transfer to the oven and bake for 1 hour until set.
Let cool completely before serving with whipped cream.
Don't burn the pie crust
Check on the pie crust about 30-40 minutes into the baking time. If it's getting a little too done, tent your pie with foil or use a pie shield to protect the crust.
Don't rush the chill
In order to have a perfectly stable pie, you need to make sure the pie rests on the counter for at least 2 hours. Then you can even let it cool some more in the refrigerator to be sure it's solid.
Get fancy with it
Feel free to top this sweet potato pie with chopped nuts like pecans. Or swirls of vegan whipped topping and sprinklings of cinnamon or freshly grated nutmeg. You can be as simple or fancy as you'd like.
Blend it up
Although I have made this using a hand mixer for the filling, I have to say that I much more prefer the smooth and silky consistency of blending all the ingredients together in my Vitamix. If you don't have a high powered blender, I would suggest cooking and pureeing the cooked sweet potato before adding it along with the other filling ingredients.