SWEET POTATO PIE

With fall in the air what could be more in keeping with the season than Sweet Potato Pie?   So much better than pumpkin pie and so easy to make. 

 1 1/4 lb. sweet potatoes (this should yield approx. 2 cups)
2 Tbsp. very soft butter
3/4 cup packed dark or light brown sugar (dark preferred)
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
2 eggs slightly beaten
1/2 tsp. salt
2 oz. cream cheese softened to room temperature
1/4 cup heavy or whipping cream
1 tsp. vanilla extract
1 Tbsp. Brandy, Dark Rum or Bourbon
1 unbaked pie shell

METHOD: Preheat oven to 400.
Baked the sweet potato til soft, about 45 minutes. Test with a fork. Cool, peel then mash.
Lower oven temperature to 350.

Place the sweet potato and butter in a bowl. Mix on low speed til completely blended and somewhat smooth. Sweet potatoes are fibrous and will retain some texture and tiny lumps.
Add all other ingredients and mix on medium/low for about 20 seconds.

Pour contents into the pie shell and bake for 50-55 minutes. The filling may be loose but will set as it cools. Serve chilled or at room temperture topped with ice cream or whipped cream.