½ recipe basic crust
400 g (14 oz) peeled, cooked and mashed sweet potatoes
115 g (4 oz) light brown sugar
2 large eggs, lightly beaten
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
355 ml (12 fl oz) whole milk
2 tablespoons unsalted butter, melted
Preheat the oven to 220°C/425°F/Gas mark 7.
Roll out the pastry dough and line a 23-cm/9-inch pie dish. Prick the surface with a fork and prebake for 15 minutes. Transfer to a wire rack to cool. For the filling, combine the remaining ingredients in the order listed using an electric whisk and beat until smooth. Pour the filling into the pie shell. Bake in the middle of the oven for 15 minutes.
Lower the temperature to 160°C/325°F/Gas mark 3 and continue baking for 40 minutes, or until the filling is firm around the edges and slightly soft in the middle. Transfer to a wire rack to cool.
Serve with whipped cream.