Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.
Preheat oven to 350°.
Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.
Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.
