1 pie crust, (9-inch) unbaked
2 cups sweet potatoes, cooked and mashed
2 eggs
¾ cup white sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1⅔ cups light cream
3 tbsp butter, softened
⅔ cup brown sugar, packed
⅔ cup pecans, chopped
Preheat the oven to 400 degrees F.
Bake sweet potatoes for 40 to 50 minutes until fork-tender. Cool until easily handled.
Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
Make the caramelized pecan topping. Combine butter, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover the top. Broil 5-inch below heat for about 3 minutes until mixture begins to bubble. Watch carefully, if cooked too long, the top will turn syrupy. Cool on rack.
Serve and enjoy.
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