SWEET POTATO PIE

1. Preheat oven to 400°F. Puncture the skin of sweet potatoes with a fork several times and bake for 1 hour or until very tender. Let cool and remove the skin. Lower oven temp to 350°F.
2. In a stand mixer, add sweet potatoes and mix until smooth and creamy. Add spices and sugar. Mix. Slowly add melted butter, mixing until incorporated.
3. Slowly pour in evaporated milk. Mix until incorporated. Add eggs one at a time, mixing in between. Batter should be smooth.
4. Line a greased 9-inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. You may need to fold down the top 1/2 inch. This will also give you extra dough to work with. Pour in the pie mixture and use a rubber spatula to smooth the surface.
5. Bake at 350°F for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool on the stovetop for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.