Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet.
Roast until the potatoes are soft, 1 hour, turning them over and bake another 30/40 minutes. Cool, peel, and put the flesh in a food processor or mash smoothly with a potato masher. You should have 2–2 1/4 cups of puree.
Turn oven down to 375 degrees F/190 degrees C.
Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth
Sieve the filling into the partially baked pie shell.
Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is tapped, the very center of the filling should barely move.
Cool the pie to room temperature.
Notes
Handy Dandies:
This is like a sweet potato custard, and you will want to take care not to over-bake. You are making velvet. Check it often as it nears the end of its baking time and remember that it will set up a bit as it cools.
Any extra filling you can bake in ramekins for those who are gluten free. Or if you have a really good night 😊 , they make a very sexy addition to some Greek yogurt and pecan granola with a Creole coffee. I mean I may have heard somewhere.