• Wash and scrub the sweet potatoes and set them aside.
• Preheat the oven to 400 degrees F.
• See my recipe for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan. Grease the pie pan, place the uncooked pie crust in it, and set it aside.
• Line a large baking sheet with parchment paper or foil, and roast the sweet potatoes on it for 40 minutes or until tender. Pro tip: Use the Instant Pot to save time and cook the potatoes in only 12 minutes!
  
• Remove the cooked potatoes from the oven, and once they're cool to the touch, peel and discard the skin.
  
• Gather 3 cups of sweet potato flesh.
  
• Add the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt to a large bowl.
  
• Mix with a hand-held or stand electric mixer until the ingredients are combined and smooth.
• Pour the sweet potato mixture into the pie crust.
  
• Bake the sweet potato pie at 350 degrees F for 30 minutes, or until the pie is puffed and firm in the center. (Remember that cooking appliance times and oven temperatures will vary.)
  
• Allow the sweet potato pie to cool for at least 4 hours before garnishing or slicing.
  

For the Southern sweet potato pie cream cheese topping:

• Mix the softened cream cheese, powdered sugar, and vanilla extract by hand or with an electric mixer on low until combined.
  
• Spread an even layer of the cream cheese frosting on the cooled pie.
  
• Serve this Southern sweet potato pie with cream cheese and enjoy!