Forget about the ubiquitous pumpkin pie...this has double the flavor...

Place 3 medium/large sweet spuds on a sheet pan.

Drizzle with olive oil/ salt and pepper and cover with foil. 

Roast in a 450-degree oven for about 1-½ hours until tender.

Peel and mash until smooth. Measure out 3 heaping cups of mashed sweet potato and reserve.

In a separate bowl:

Mix 3 cups of sugar with 6 oz of softened butter.

It’s important that its not melted. Just use room temp butter.

Add one can of condensed milk to the mixture. ( 10 oz )

Slowly add 5 eggs that have been quickly beaten.

Add 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1 teaspoon of nutmeg.  

I add a pinch of salt to the mixture.

Add reserved mashed sweet potato and test for seasoning. Add more nutmeg if needed.

Pour into deep-dish piecrust and bake at 350 degrees for an hour.

Test with knife tip to make sure it comes out clean.