SWEET POTATO PIE

Step 1

Preheat the oven to 350°F. Poke holes all over the sweet potatoes and place them on a microwave-safe plate. Microwave for 5 minutes flipping the potatoes over halfway through.

Step 2

Poke a knife through the potato. If there is no resistance then they are ready. If not, place them back in the microwave in 30-second intervals until soft.

Step 3

Let the potatoes cool to room temperature. Remove the peel from the potatoes (they should just peel off) and place them in a large bowl. Whip them with an electric hand mixer until smooth.

Step 4

Add in the butter and mix until combined.

Step 5

Add the brown sugar and granulated sugar, mix until smooth.

Step 6

Next add the eggs and mix until smooth.

Step 7

Add the heavy cream, flour, lemon juice, vanilla, cinnamon, cloves, ginger, and nutmeg, Mix until smooth and combined. Scraping the sides of the bowl if needed.

Step 8

Place the pie crust into a deep 9-inch pie plate and crimp the edge.

Step 9

Add the filling and smooth out the top. Bake for 45-50 minutes until set. It might be the slightest bit jiggly which is normal. It is ready when a butter knife inserted into the center comes out mostly clean. Or, an internal temperature reaches 175°F.

Step 10

Let the pie cool to room temperature before slicing to serve.