Sweet Potato Pie with Sweet Potato Crust

Wash the sweet potatoes and dry them well. Place 4 of the Sweet Potatoes (4) onto a baking sheet and bake for 1 hour. Set aside to cool. Reduce heat to 375 degrees F (190 degrees C).

Start working on the pie crust after the potatoes are done. Spray a pie pan or 8 to 10-inch cast-iron skillet with Non-Stick Baking Spray (as needed) . Set aside.

Peel the other Sweet Potatoes (2) and shred with a grater. Cover with cold water, then drain. Squeeze all excess water from the shredded potatoes. Using several paper towels, continue to squeeze and blot the potatoes until they are completely dry.

In a bowl, combine the shredded potatoes with Salt (as needed) and Egg (1) . Stir well. Transfer the mixture into the prepared skillet. With a spoon and your hands, gently press the crust mixture evenly onto the bottom and up the sides.

Peel the skins from the roasted sweet potatoes. Place in a large bowl with the Eggs (2) , Salted Butter (1/2 cup) , Brown Sugar (1/2 cup) , Heavy Cream (4 Tbsp) , Orange (1) , Honey (2 tsp) , Vanilla Extract (1 tsp) , Salt (as needed) , Ground Cinnamon (as needed) , Ground Nutmeg (as needed) and Ground Allspice (as needed) . Using a hand mixer, beat on low to medium until the filling is smooth and creamy.