|Unsalted butter||1/2 Cup (8 tbs) (More For Greasing The Pan)|
|Double crust pie pastry||1/2|
|Cooked mashed sweet potatoes||1 1/2 Cup (24 tbs)|
|Granulated sugar||1 1/4 Cup (20 tbs)|
|All purpose flour||1 Tablespoon (White Lily)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1/4 Teaspoon|
|Ground cloves||1/8 Teaspoon|
|Eggs||3 Large (At Room Temperature)|
|Evaporated milk||5 1/3 Ounce (1 Can)|
|Unsalted butter||2 Tablespoon|
|Brown sugar||1/4 Cup (4 tbs)|
|Chopped pecans||1/2 Cup (8 tbs)|
|Sweetened whipped cream||1 Tablespoon (For Serving)|
Lightly butter a 9-inch pie pan.
Roll out the pastry dough and fit it into the pie pan.
Refrigerate until ready to bake.
In the bowl of an electric mixer combine the sweet potatoes and 1/2 cup butter.
Add the granulated sugar, flour, vanilla, 1/4 teaspoon salt, the cinnamon, nutmeg, and cloves and mix well.
Add the eggs, one at a time, mixing well after each addition.
Add the evaporated milk and mix well.
Preheat the oven to 425°F.
Remove the pie crust from the refrigerator and pour the sweet potato filling into the crust.
Bake the pie for 20 minutes, then reduce the heat to 325°F and continue baking for another 30 to 40 minutes, or until a knife inserted in the middle comes out clean.
The topping While the pie is baking, place 2 tablespoons butter and the brown sugar in a small skillet over low heat.
Stir until the butter has melted, the brown sugar has dissolved, and the mixture is bubbling.
Add the pecans and 1/4 teaspoon salt.
Continue to cook, stirring, for 2 minutes.
Remove from the heat and pour the mixture onto a sheet of aluminum foil.
Let cool completely.
Crumble the topping into small pieces and sprinkle over the pie.
Let the pie cool completely before serving.
Serve pie slices topped with a dollop of whipped cream.