Preheat oven to 400 F degrees. Prick sweet pots with a fork and wrap in aluminum foil. Transfer pouches to a baking sheet and roast until a knife inserted into the potatoes meet no resistance, about 1-1 ½ hours. Remove potatoes from oven and set-aside until cool enough to handle. Remove the skin and chop the sweet potato into roughly 1-inch cubes and set aside. Lower oven to 350 F degrees.

For the crust, place the graham crackers in the bowl of a food processor and pulse until small crumbs are beginning to form. Add the pecans, salt and sugar, spices, and melted butter and pulse until incorporated.

Press the graham cracker almond mixture into the bottom and sides of the spring form pan. Chill the crust in the fridge for 15 minutes, and then bake for 10. Allow the crust to cool completely.

In the bowl of a food processor or a stand mixer fitted with a whisk attachment, combine the mascarpone, cream cheese, vanilla extract, sugar, spices and a pinch of salt. Run the processor, occasionally scraping down the sides of the bowl with a rubber spatula, then running again, adding slowly adding the eggs and running the until all ingredients are mixed together. Add flesh to bowl and continue and continue beating with whisk attachment until all is combined.

Pour the sweet potato cheesecake mixture over the cooled crust. Bake at 350 for 1 hr. and 5-15min. Chill for at least 3 hours or overnight to set. (Cheesecake can be stored, chilled, for up to 3 days).

Garnish with nuts, berries, edible flowers or other toppings of your choice.