3  lrg  Eggs + 1 egg yolk
 ½  cup  Light Brown Sugar
 2  tbl  Butter  [melted]
 1  tsp  Vanilla extract
 4½ tsp  Pure Maple Syrup
 1½ cup  Pecan pieces

 1       10-inch flan ring  [lined with Standard pastry unbaked]

 2½ cup  Sweet Potatoes  [peeled and cubed]
 ¼  tsp  Ground Ginger
 ¼  tsp  Ground Cinnamon
 1 pinch Ground Cloves

 2  lrg  Egg whites
 1/3 cup  Sugar
 1  cup  Whipped Cream  [unsweetened]
 

Preheat oven to 350°.  Combine eggs, egg yolk, and brown sugar in a medium bowl stirring until sugar is dissolved and mixture is smooth.  Blend in butter, vanilla, and maple syrup until well mixed.

Sprinkle pecans evenly over bottom of unbaked pastry shell.  Pour filling into shell and bake for 30 minutes or until golden brown.  Cool to room temperature.

Place sweet potatoes in a large sauce-pan with enough water to cover and bring to a boil over medium heat.  Cook for 15 minutes or until tender; drain.

Whip cooked sweet potatoes with ginger, cinnamon, and cloves until almost smooth.  You should have about 1½ cups.  Cool in refrigerator for 20 minutes.

In a large bowl, beat 2 egg whites until frothy.  Gradually add ?cup sugar and continue beating at high speed until whites form stiff peaks.  Fold meringue into cooled sweet potato mixture.

Gently spoon potato mixture on top of pecan pie and smooth surface.  Bake at 350° for 20 minutes or until filling is firm.  Remove from heat and cool.

Serve garnished with unsweetened whipped cream.