Roast the Sweet Potatoes

• Preheat oven to 400°F (205°C).
• Pierce sweet potatoes with a fork, place on a baking sheet, and roast whole, uncovered, until very tender (50–60 minutes).
• Cool slightly, peel, and blend while still warm. Measure 2 cups (450 g).

Prep the Pie Crust

• Roll out bottom crust and fit it into a 9-inch pie dish. Take a fork and lightly dock the bottom crust. (this will help when we blind bake)
• Chill or freeze for 20–30 min to get the pie dough cold again.
• Preheat oven at 425°F (220°C). Line the cold pie crust with tinfoil ensuring to get into every crevice and fill with pie weights or raw beans/rice. We want to weigh down the crust to prevent it from puffing in the oven while we blind bake.
• Place the pie dish on a sheet tray (to catch spills) and bake in the preheated oven for 15 minutes or until the edges start browning.
• Remove the tinfoil and weights (don't throw it out, reuse the weights for your next pie), and bake for 5 more minutes or until it gets just slightly more color. We do not need to fully bake the crust since it will be cooked again with the apple pie filling. Let cool while you make your filling.

Make the Filling

• In a blender or large bowl, combine warm sweet potato and melted butter until smooth.
• Add sugars and blend/whisk until dissolved.
• Add eggs one at a time, mixing gently.
• Stir in evaporated milk, heavy cream, vanilla, spices, salt, and orange juice.
• For ultimate silkiness, strain through a fine mesh sieve before pouring into crust.

Bake

• Preheat oven to 325°F (163°C).
• Pour filling into prepared crust.
• Bake 70–80 minutes, until edges are set and the center jiggles slightly when nudged (internal temp: 175–185°F).
• Cool on a wire rack for 2–3 hours, then chill at least 2 hours before slicing.