Sweet Potato Pie

Prepare pie crust as directed in recipe and line a 9 inch pie plate. Blind (pre bake) bake the shell for 8-10 minutes before adding the filling.

Filling: Scrub sweet potatoes and place in a large pot of boiling water, cook until very tender. Move the cooked potatoes to a mixing bowl, let cool a bit and then peel and mash with a potato masher or an electric mixer.Add butter and spices to mashed sweet potato and mix well.In a seperate bowl beat eggs and add condensed milk and brown sugar and vanilla extract.Combine egg mixture with potato mixture and mix well using a wire wisk or electric mixer.
Pour filling into crust. Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool pie completely.
Garnish slices of pie with brandied whipped cream if desired. Refrigerate pie when cooled.

For the whipped cream:Pour whipping cream into a glass or metal bowl and chill along with the beaters until very cold. Attach beaters to mixer and whip cream until light peaks form. Add powdered sugar, vanilla and brandy, continue beating until desired stiffness.
Pipe rosettes around edge of pie or serve dollops on each slice.