Peel and rough chop 5-6 medium to large sweet potatoes.

Boil in water with a pinch of salt for 30 minutes or until fork tender.

Drain sweet potatoes and allow to dry for a few minutes.

In your preferred mixing bowl, add sweet potatoes, brown sugar, flour, eggs, butter, salt, cinnamon, nutmeg, evaporated milk, squeezed lemon, vanilla extract.

Mix until blended but still with some texture. The texture from the sweet potatoes should be visually lumpy. This will add texture to the pie.

Spread your pie crusts in a greased pie pan. I used my #8 cast iron pans.

Spread foil over the pie in the pie pan, and bake for 20 minutes at 400°F.

After the crust had baked, remove the foil and briefly allow to cool.

Pour in your pie mixture, and bake at 350 for 30 minutes.

Whip the whipping cream and powdered sugar.

Slice and top with cool whip