1. Roast the Sweet Potatoes

Ignite the oven to 425°F. Thoroughly cleanse sweet potatoes, puncturing multiple times with a fork. Position potatoes on a rimmed baking sheet, transforming them in the heated chamber for approximately one hour until effortlessly pierceable. Extract potatoes and dial down oven temperature to 350°F.

1. Craft the Silky Filling

Allow potatoes to cool momentarily, then bifurcate lengthwise. Excavate tender flesh into a capacious mixing vessel, pulverizing with a robust masher. Incorporate melted butter into mashed tubers. Whisk together dry ingredients – sugar, flour, aromatic spices, and seasoning – then fold into sweet potato mixture. Stream whole milk, heavy cream, and vanilla essence, stirring until harmoniously blended. Transfer to a high-performance blender, pulsing briefly to achieve uniform consistency. Repatriate mixture to original bowl. Whip eggs until pale and frothy, gently integrating into filling.

1. Compose and Bake the Pastry

Cascade sweet potato custard into pre-baked pie shell. Position on middle oven rack, roasting 45-50 minutes until periphery solidifies while center maintains delicate wobble. Transition pie to cooling platform, allowing thermal equilibrium for 1-2 hours.

1. Finalize and Chill

Envelop cooled confection with aluminum shielding. Refrigerate minimum three hours, permitting filling to completely solidify. Before serving, delicately remove any surface moisture with absorbent cloth.