Preheat oven to 375℉. Line a baking sheet with foil and set aside.
Prepare the sweet potatoes by rinsing clean, then pierce with a fork several times. Place on the baking sheet.
Bake the sweet potatoes 45-60 minutes until fork tender.
Remove the potatoes from the oven. Let cool until you’re able to touch with your hands. Then using your fingers peel the skins off, they will come off easily at this point. If needed use a paring knife to help.
Chop the potatoes and add to a large mixing bowl.
Using a hand mixer mash up the potatoes (using a mixer gives a creamier texture to the potatoes).
Add the butter to the potatoes (which are still warm at this point) and using the hand mixer, mix into the potatoes until smooth and creamy.
Add in the light brown sugar, vanilla, cinnamon, ground nutmeg, ground ginger and salt. Mix together until well combined. At this point you can taste the mixture to adjust seasonings if needed.
Add the eggs and heavy cream to the potato mixture. Mix until well combined.
Lay pie crust into a 9 inch glass pie dish, crimp the edges.
Pour the sweet potato pie filling into the pie crust. If you have any extra you can pour into a small ramekin and bake for an extra treat.
Bake the pie for 15 minutes at 375℉. Then reduce the heat to 350℉ and continue baking for an additional 40-45 minutes until baked through, the center will be set. You can insert a butter knife into the center to check for doneness if needed.
Remove pie from the oven and allow to cool to room temperature.
Serve topped with whipped cream.