Sweet Potato Pie

Prepare your pie crust and refrigerate until ready to use.

Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil and sprayed with cooking spray. Roast for 45 minutes to 1 hour, until soft. Larger sweet potatoes may take longer to cook. Decrease the oven temperature to 350°F.

Once the roasted sweet potatoes have cooled a bit, peel the skins away and transfer the roasted sweet potatoes to a large food processor. Blend until very smooth.

Transfer the mashed sweet potatoes to a large bowl and add the softened butter, brown sugar, granulated sugar, evaporated milk, eggs, flour, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix well using an electric mixer or whisk until smooth.

Pour the filling into the prepared pie crust. Bake for 50-60 minutes at 350°F or just until the center of the pie is just barely jiggly but still has a slight wobble.

Remove from the oven and let the pie cool completely. Serve room temperature or chilled topped with homemade whipped cream or toasted marshmallow meringue topping (see note below).