This sweet potato pie is a favorite at my bakery and a favorite at home at well. For best results, use fresh sweet potatoes instead of canned and bake them instead of boiling. Baking intensifies the flavor.
In a large mixing bowl, combine sweet potatoes and butter. Beat on medium speed with hand mixer until well combined.
Add eggs, sugar, and half and half. Beat until combined. Sweet potatoes have different levels of sweetness so when adding sugar,start with 1/2 cup and then increase to taste.
Add remaining ingredients and mix well. Pour mixture into pie crust. Place pie on cookie sheet and bake in a preheated 325 degree oven for 1 hour or until filling is set and does not jiggle. If crust starts to brown too fast, cover pie with foil.
Place pie on cooling rack until it reaches room temperature. Serve with vanilla ice cream or whipped cream.