The secret is not opening the oven during the baking process (this creates a dry, cracked pie), and not letting it bake completely. Pie will finish baking as it cools.
1 semi-baked pie shell
2 med-lg. sweet potatoes
3/4 can sweetened condensed milk
1/4 packed light brown sugar
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. apple pie spice
1 tsp. cinnamon
Boil sweet potatoes until very tender, about 45 min. Allow to cool. Peels should slip off easily. Mash potatoes coarsely in medium-sized bowl, until large clumps of potatoes are smooth. Small lumps are OK.
Preheat oven to 350. Bake pie shell for 6 minutes once oven has reached 350. Remove from oven & let cool.
In bowl with potatoes, add rest of ingredients in order given. Mash together with fork until well-combined. Pour into pie shell.
Bake pie at 350 for 20 minutes. Reduce oven to 250 without opening door and bake another 20 minutes. Pie will be slightly wiggly in center. Remove from oven & allow to cool.
Serve warm with whipped cream.
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