PREP: Leave 3/4 cup of heavy cream and 4 eggs out to bring to room temperature.

PARBAKE THE CRUST

Heat oven to 400°F. Put a foil-lined sheet pan in the oven or set it on a rack to catch butter drips.

Fit the pie dough into a 9-inch pie plate without stretching it.

Press firmly into the corners. Chill or freeze until very firm.

Line the crust with foil , fill with pie weights , and bake at 400°F for ~20–25 minutes , until the edges look set and just starting to turn golden.

Remove from oven, carefully lift out weights/foil.

Lower oven to 325°F and bake the crust another ~10–20 minutes (unweighted), until the bottom looks drier and lightly golden. Keep the crust hot while you make the filling.

MAKE THE SWEET POTATO FILLING

In a saucepan over medium heat, combine:
• Sweet potato flesh (16 oz)
• Brown sugar (2/3 cup)
• Butter (5 Tbsp)
• Molasses (2 Tbsp)

Cook, stirring constantly, to drive off moisture and lightly caramelize—steam will rise and you’ll start to see some sticking on the bottom (don’t let it scorch).

Stir in the spices and salt:
• Cinnamon (1 1/2 teaspoons)
• Ginger (1 teaspoon)
• Salt (3/4 teaspoon)
• Allspice (1/2 teaspoon)
• Nutmeg (1/4 teaspoon)
• Cloves (pinch)

Let the spices “bloom” briefly in the hot mixture.

Turn off the heat and stir in heavy cream (¾ cup).

Use an immersion blender to blend until very smooth and silky (or carefully transfer to a blender).

TEMPER IN EGGS + ADD VANILLA

In a bowl, beat 4 eggs .

With the blender running (or whisking constantly), slowly blend a little warm sweet potato mixture into the eggs to temper them, then add the remaining mixture and blend/whisk smooth.

Blend in vanilla extract (2 tsp) .

FILL AND BAKE

Brush the hot parbaked crust (bottom and edges) with egg wash to help seal it.

Pour the warm filling into the hot crust and smooth the top.

Bake at 325°F for ~45 minutes , until the surface is puffed and the pie is mostly set with a small wobble in the center .

COOL GENTLY (PREVENTS CRACKS)

Turn off the oven and prop the door open .

Let the pie cool in the oven for about 1 hour , then cool to room temp.