1 (14 - 16 oz.) can sweet potatoes or yams, drained (or 2 large sweet potatoes, cooked)
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3/4 cup. packed brown sugar (light or dark)
pinch of salt
1 tsp. vanilla extract
1/2 cup Half & Half or heavy cream
1-2 tbsp. bourbon or whisky (optional)
1 regular (not deep dish) frozen pie shell, or pastry for one 8-inch pie pan
topping of your choice (see below)

Preheat oven to 450°F.

Beat sweet potatoes until well mashed, there should be no large lumps or strings. It's going to be a little lumpier and stringier than pumpkin, but that will bake out. Add spices and vanilla, continue to beat. Add brown sugar and salt, beat in well. Slowly mix in the half-and-half or cream, and bourbon, if using. Pour into shell (mixture will be thicker than traditional pumpkin pie).

Bake at 450°F for 5 to 10 minutes, or until crust starts to brown. TURN DOWN OVEN TO 350°F and bake for an additional 25 to 30 minutes, or until set and toothpick inserted in center comes out clean. Cool well, just as you would a pumpkin pie.

Top with bourbon or plain whipped cream or ice cream.

Submitted by: Jana Mayer