Preheat the oven to 425 degrees F. Beat eggs in a large bowl. Whisk in the mashed sweet potatoes, cream, brown sugar, spices and salt and whisk until smooth. Pour the mixture into the crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bake 40 minutes more, or until the pie filling still jiggles slightly in the centre. Cool the pie on a baking rack. Garnish wedges of the pie with a dollop of whipped cream, a pecan half and a mint sprig.
Note: Two large, peeled, cubed and boiled sweet potatoes should yield the amount needed for this recipe. Drain well and mash vigorously until they are smooth and lump free. If the yield is more than 1 3/4 cups, serve the remainder as a side dish.