Rub the sweet potato with the vegetable oil so it is evenly coated. Place in the basket of the Air Fryer and close the drawer.  Set the temperature to 400 degrees Fahrenheit and the timer for 30 minutes.  Once the timer goes off, the sweet potato should be cooked and tender.  Remove from the Air Fryer and allow to cool for 20 minutes. Once cool enough to handle, peel the skin off and mash with the back of a fork in a medium bowl. Set aside. 

While the sweet potato cooks, dust your work surface with a bit of the flour. Lay the prepared pie dough on top. Place an 8-inch plate face down on top of the pie dough and, using it as a template, cut around its edges to make an 8-inch pie shell. Discard the remaining dough and lay the formed dough into the Pie Pan. Make sure to fold the edges of the dough under itself, so that the folded edges sit on the rim of the Pie Pan. Crimp the edges of the pie dough to form a decorative edge to the pie dough. Place in the basket of the Air Fryer and set aside.

Once the sweet potato is cooled and mashed, add the eggs, cream, maple syrup, sugar, butter, vanilla, salt, cinnamon and nutmeg to the bowl and whisk well to combine.  Pour the sweet potato batter into the pie shell, place the basket into the Air Fryer drawer, and close the door. Set the temperature of the Air Fryer to 320 degrees Fahrenheit and the timer for 30 minutes and cook the pie until the crust is golden brown, and the pie is just set. 

When done, carefully remove the Pie Pan from the Air Fryer, and allow the pie to cool for about 20 minutes before removing it from the Pie Pan using a flexible spatula. Serve with whipped cream, if desired.

Cooks note: This recipe was specifically developed for Emeril's 3 quart Air Fryer.