Make the Sweet Potato Puree. 

1. Preheat the oven to 400ºF. Line a large cookie sheet with parchment paper. Wash and dry the sweet potatoes.  With a fork, dock the sweet potatoes several times to let steam escape from the sweet potato while baking.  Set the sweet potatoes on the cookie sheet and bake until the potatoes are soft to the touch.  The time will vary based on the size of the sweet potato, anywhere from 60 to 90 minutes. 

2. Once the potatoes are done and cool enough to handle, remove the skins and put the sweet potatoes into a food processor, followed by the cinnamon, ginger, nutmeg and salt.  Process until the potatoes are smooth. 

3. Optional: Put  the ‘seasoned’ potatoes into a container with a lid and refrigerate overnight.  This rest time allows the spices to marinate, which creates a dynamic filling. 

Blind Bake the Pie Crust: 

1. Preheat the oven to 425ºF.  Dock the pie shell a few times with a fork. 

2. Crumple a piece of parchment paper, then spray the side of the parchment paper  that will go into the pie shell with cooking spray.

3. Fit the crumbled parchment paper into the frozen pie shell and fill with pie weights (beans, rice or even sugar) 

4.  Bake for 15-20 minutes.  Remove the parchment paper and bake for 2-4 minutes longer.  The center of the crust should not look wet, but rather more matte.  Remove the pie crust to a wire rack and cool completely.  

Make the Filling

1. Transfer the sweet potato puree into a large bowl whisk in the butter, brown sugar and evaporated milk and eggs until smooth.  

2. Pour the pie filling into the cooled pie crust.  

Bake,Cool and Serve the Sweet Potato Pie

1. Bake for 15 minutes at 425ºF, then turn the oven down to 350ºF and bake for  40 minutes more.  

2. Cool the sweet potato pie on a wire rack before covering with foil and refrigerating.