While the potatoes are still warm, remove the peels. Measure out 2 cups of sweet potato.
In the bowl of a food processor, combine the sweet potato, sugar, maple syrup, molasses, ginger, cinnamon, nutmeg and salt. Purée the mixture until smooth. Transfer the sweet potato mixture to a large bowl.
In a medium bowl, whisk together the half and half, eggs, egg yolks and vanilla extract until well combined.
Slowly whisk the half and half mixture into the sweet potato purée until fully incorporated and smooth.
Pour the mixture into the pie crust. Return the pie plate to the baking sheet and bake at 400F for 10 minutes.
Lower the oven temperature to 300F. Continue baking the pie for an additional 45-60 minutes, or until the edges are set, the pie has a slight wobble and the internal temperature reads 175F.
Transfer the pie to wire rack and cool to room temperature, about 3 hours. The pie continues to cook with resident heat so be sure to cool at room temperature.