Fill a large pot with water and place sweet potato in the water whole. Make sure that the sweet potato is completely covered with water. Bring water to a boil and let the sweet potato cook for 40-50 minutes or until it’s tender when you pierce it with a fork. (If you want to take less time to cook the sweet potatoes, you can cut them into pieces and it will take only 15-20 minutes. You could also cook them in your Instant Pot).
Preheat the oven to 350℉.
Remove sweet potato from the pot and run under cold water. Remove the skin (it should peel off very easily).
Place the sweet potato in a large mixing bowl and roughly smash it using a fork. Add butter and mix with an electric mixer until well combined. If you want your pie filling to be extra smooth, you could combine all the ingredients in a blender. Add in sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
Let pie cool and then serve with a dollop of homemade whipped cream on top.
To make whipped topping, combine heavy cream, powdered sugar, and vanilla in a mixing bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
Top whipped cream with a sprinkle of cinnamon and enjoy!
Notes
You can also cook the sweet potatoes in the Instant Pot.