Did I get your attention? Try this recipe out and be the classic star of the show at your next get-together!

PIE CRUST

1/2 cup chilled butter cut in small cubes
1 1/2 cups flour
1/2 teaspoon salt
5–6 tablespoons chilled water

SWEET POTATO FILLING

1 1/4 lbs. sweet potatoes
1/2 cup unsalted butter
1 cup light brown sugar
2 large eggs room temperature
1/2 cup whipping cream
2 1/2 tablespoons flour
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

EGG WASH
1 large egg
1 tablespoon water

INSTRUCTIONS

1 Combine butter, flour, and salt. Using a pastry blender, cut in the butter until very crumbly. Add chilled water a few tablespoons at a time, mixing with a fork until the dough pulls together. Cover and chill for at least 2 hours.

2 Boil the sweet potatoes until soft. Allow them to cool, and gently peel their skins with your fingers. Using a handheld or stand mixer, beat sweet potatoes with butter, brown sugar, eggs, cream, vanilla, cinnamon, ginger, nutmeg, and cloves until blended and creamy.

3 Preheat oven to 350 degrees.

4 Gently roll the piecrust out to a 12-inch circle on a lightly floured surface. Fold the piecrust or roll it around your rolling pin to move it to the pie plate. Gently tuck the crust into the pie pan, trim the edge about an inch over the side, tuck the excess dough in along the edge, and flute it.

5 Pour the pie filling into the prepared pie crust. Beat the egg and water together. Brush the edges of the crust with the egg wash. Bake for 55-60 minutes or until set. Cool for at least 2 hours on a wire rack before slicing.