18 ounces ( about 2 medium) sweet potatoes, skin on, washed and scrubbed
2 packages (8-ounces each) cream cheese, at room temperature
3/4 cup dark brown sugar
2 large eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons vanilla extract
For the Crust:
8 ounces (2 cups) gluten-free cookie crumbs (vanilla, graham cracker or gingersnaps all work well.)
3 tablespoons granulated sugar
6 tablespoons butter, melted