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  • 1 9-inch deep pie crust, partially blind-baked, (See note for the pie crust recipe I like to use)
  • 2 lbs sweet potatoes
  • 6 tablespoons Unsalted butter, melted
  • 1¼ cups granulated sugar
  • 1½ tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ⅛ teaspoon sea salt
  • ½ cup whole milk
  • 2 tablespoons heavy whipping cream
  • ½ teaspoon Vanilla extract (I use Mexican vanilla)
  • 2 large eggs
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