• Preheat the oven to 400°F.

Bake and Peel the Sweet Potatoes

• Prick the sweet potatoes with a fork and bake for 40 to 50 minutes, until a knife easily passes through the potato.
• Leave the oven at 400°F.
• Allow to cool, then remove the skin easily with your hands.

Prepare the Pie Crust

• Lay both pie crusts on top of each other on a floured surface and roll out to be bigger.
• Lay the new crust over a deep, 9-inch pie dish.
• Fold the excess over and flute the edges with your fingers.

Bake the Pie Crust

• Fill with a sheet of parchment paper, add some pie weights and bake for 20 minutes.
• Remove from the oven and allow to cool.

Prepare the Sweet Potato Filling

• Add the sweet potato to a large mixing bowl.
• Beat with a hand mixer, then add the cream and mix again.
• Add the sugars, eggs, flour, maple syrup, lemon zest, vanilla, salt, cinnamon, cloves, ginger and nutmeg.
• Beat again until smooth.

Assemble the Pie

• Pour this sweet potato mixture into the cooled pie crust.

Bake the Sweet Potato Pie

• Cover the edges of the crust with foil to prevent burning.
• Bake in the oven at 350°F for 45 minutes.

Cool, Slice and Serve

• Remove and allow the sweet potato pie to cool completely. Slice, serve and enjoy with ice cream or whipped cream.