While you’re preparing ingredients, remove the pie crust from the refrigerator and let it sit for 5 minutes to become slightly pliable. Roll it out to a 12-inch circle and carefully transfer it to a 9-inch pie dish, pressing it gently into the corners and leaving a slight overhang. In a small bowl, whisk together the egg and milk for the egg wash, then brush it along the edges of the crust—this creates a beautiful golden finish and helps seal the crust. Refrigerate the crust while you prepare the filling components. Measure out all your spices into a small bowl (cinnamon, nutmeg, cloves, ginger, and salt) so they’re ready to add to the filling.

Peel the sweet potatoes and cut them into roughly 2-inch cubes for even cooking. Bring a large pot of salted water to a boil and add the cubes, then reduce to a gentle simmer. Cook for 45-50 minutes until they’re completely soft and a fork easily pierces them—this long, gentle cooking ensures they’re fully hydrated and will blend into a silky puree. Drain the potatoes and run them under cold water briefly to stop the cooking process. Once cooled slightly, transfer them to a food processor or stand mixer and beat until completely smooth with no lumps. I find that taking an extra minute to get them perfectly smooth prevents any grainy texture in your final pie.

Preheat your oven to 350°F while you assemble the filling. In a large mixing bowl, add the room-temperature butter and brown sugar, creaming them together until light and fluffy—this takes about 2-3 minutes and incorporates air into the filling for a lighter texture. Add the puréed sweet potatoes from Step 2 and mix well to combine. Pour in the heavy cream and then add the eggs one at a time, mixing well after each addition to create an emulsified, smooth filling. Add the all-purpose flour and vanilla extract, then fold in the spice mixture from Step 1 until evenly distributed throughout. I always give the filling a final taste and adjust the warmth of spices if needed—sometimes I add an extra pinch of cinnamon for more depth.

Remove the chilled pie crust from the refrigerator and pour the filling from Step 3 into it, using a spatula to smooth it level. Place the pie on a baking sheet (this catches any drips and makes handling easier). Bake for 55-60 minutes until the filling is set but still has a very slight jiggle in the center when you gently shake the pie—the carryover heat will finish cooking it as it cools, resulting in a creamy filling rather than a dense one.

Remove the pie from the oven and let it cool at room temperature for about 15-20 minutes before transferring it to a wire rack. Allow it to cool completely for at least 2 hours—this resting time is crucial for the filling to set properly and makes slicing much cleaner. For the best texture and flavor, I actually recommend letting the pie chill in the refrigerator for at least 4 hours or overnight before serving, as this allows the filling to develop a perfect creamy consistency.

Slice the pie into wedges and serve each slice with a generous dollop of whipped cream on top. The cool creaminess of the whipped cream provides a wonderful contrast to the warm spice-forward filling.