Step 1

Preheat the oven to 400 degrees Fahrenheit and bake the sweet potatoes for 40 to 50 minutes, or until fork tender.

Step 2

Peel and mash when they're cool enough to handle. Set them aside until cold.

Step 3

While the potatoes cool, reduce the oven to 350 degrees Fahrenheit (175°C) and place the pie crust on a baking tray.

Step 4

Add parchment paper and baking weights to the crust and bake for 10 minutes. Then, remove the parchment and weights and bake for another 5 minutes.

Step 5

Take the crust out of the oven and set it aside to cool.

Step 6

While the pie crust cools, whisk the eggs and sweet potatoes until thick and smooth.

Step 7

Add the sugar, salt, cinnamon, ginger, and cloves, and whisk until well incorporated.

Step 8

Gently whisk in the cream.

Step 9

Pour the filling into the pie shell and bake for 45 to 55 minutes, or until a knife inserted into the center comes out clean.

Step 10

Let the pie cool completely on a wire rack.

Step 11

When the sweet potato pie is cool, make the topping.

Step 12

Whisk the softened butter and brown sugar until it looks like a grainy but smooth paste.

Step 13

Stir in the chopped pecans and gently spoon it over the sweet potato pie.

Step 14

Broil the pie 5 inches below the heating element for 3 minutes, or until the topping starts to bubble.

Step 15

Remove the pie from the broiler and leave it to cool.

Step 16

Serve and enjoy!