Sweet Potato Pie Recipe

Preheat your oven to 400 degrees Fahrenheit.
Line a baking sheet with aluminum foil and arrange the sweet potatoes on the baking sheet. Poke each sweet potato with a fork 3-4 times and drizzle with oil. Bake for 30-40 minutes or until they’re fork-tender.
Allow the baked sweet potatoes to cool completely (about one hour), then peel the skin from the bright orange flash. Transfer the cooked sweet potato to the bowl of a large blender and process until smooth.
Lower the oven temperature to 350 degrees Fahrenheit.
Measure 2 cups of the pureed potato into a large bowl. Add the brown sugar, granulated sugar, butter, heavy cream, eggs, egg yolk, vanilla, cinnamon, salt, nutmeg, and ground cloves. Mix well until all of the ingredients are fully incorporated.
Spray a 9-inch pie pan with non-stick spray, unroll the premade pie dough, and gently press the pie shell into the pan before crimping the edges as desired.
Poke the bottom with a fork several times, pour in the pie filling, then pop it in the oven to bake for about 45 to 50 minutes, or until the center of the pie is just set and does not jiggle in the center when moved.
Remove the pie from the oven and let it cool. Slice and serve with whipped cream if desired.