SWEET POTATO PIE

1 1/4 lb. sweet potatoes (this should yield approx. 2 cups)
2 Tbsp. very soft butter
3/4 cup packed dark or light brown sugar (dark preferred)
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
2 eggs slightly beaten
1/2 tsp. salt
2 oz. cream cheese softened to room temperature
1/4 cup heavy or whipping cream
1 tsp. vanilla extract
1 Tbsp. Brandy, Dark Rum or Bourbon
1 unbaked pie shell

METHOD: Preheat oven to 400.
Baked the sweet potato til soft, about 45 minutes. Test with a fork. Cool, peel then mash.
Lower oven temperature to 350.

Place the sweet potato and butter in a bowl. Mix on low speed til completely blended and somewhat smooth. Sweet potatoes are fibrous and will retain some texture and tiny lumps.
Add all other ingredients and mix on medium/low for about 20 seconds.

Pour contents into the pie shell and bake for 50-55 minutes. The filling may be loose but will set as it cools. Serve chilled or at room temperture topped with ice cream or whipped cream.