Espresso and Lime

1 *If you would like to make your own chocolate tart shell, check out my recipe!
2 Preheat your oven to 350 degrees
3 Combine 8 tablespoons of room temperature unsalted butter, 2 large eggs, 1 tablespoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of all spice, 1/4 teaspoon of ginger, 1/4 teaspoon of salt, 1 cup of tightly packed light brown sugar and 2 cups of sweet potato puree in a food processor
4 Pulse until all of the ingredients are combined and smooth
5 Pour the filling into your tart shell and bake in a 350 degree oven for 45-50 minutes or until there is no more jiggle in the center of the pie
6 Transfer the tart pan onto a cooling rack and allow the sweet potato pie to come to room temperature
7 Cover the tart pan with foil and chill the sweet potato pie in the refrigerator for 2 hours
8 Garnish with spiced candied pecans and some brown sugar whipped cream
9 Serve chilled or at room temperature