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Southern Sweet Potato Pie

• 9-inch Raw Pie Pastry
• 1-lb. Sweet Potatoes, peeled, and cut in chunks
• 2 large Eggs
• 1/2 cup Granulated Sugar
• 1 1/2 cups Heavy Cream
• 2 Tablespoons unsalted Butter, melted
• 1/2 teaspoon Salt
• 1/2 teaspoon ground Nutmeg
• 1/2 teaspoon ground Cinnamon
• 1/8 teaspoon ground Cloves

Instructions:
Pre-heat oven to 425-F degrees.
Prick the bottom of the pie pastry with a fork several times, line the pastry with foil and fill with rice or beans to keep it from bubbling while baking.
Bake for 10 minutes, remove the foil and weights, then bake for 8 minutes more, or until golden brown.
Remove pie pastry from the oven to cool. Reduce oven temperature to 400-F degrees.
Meanwhile, boil the sweet chunks in a large pot of water until very tender, about 15 minutes. Mash the sweet potatoes well; set aside.
In a medium bowl whisk the eggs until frothy. Add the mashed sweet potatoes and blend well.
Add the sugar, heavy cream, butter, salt, nutmeg, cinnamon and cloves and thoroughly blend the pie filling with quick strokes of a wooden spoon or electric mixer.
Pour the filling into the prepared pie pastry. Bake 40 to 50 minutes, turning at least once until the edge of the filling is firm, but the center jiggles a bit.
Cool on a rack. Slice to serve.