Preheat your oven to 425°F. Poke the whole sweet potatoes several times with a fork to allow steam to escape, then place them directly on a baking sheet and roast for 40-45 minutes until they're very tender and a fork easily pierces the flesh. Remove from the oven and let cool for 15-30 minutes until you can handle them comfortably. Once cooled, peel away the skin, cut into chunks, and transfer to a food processor. Blend for 2-4 minutes until completely smooth—you want a silky puree with no lumps for the best texture in your final pie.

In a large mixing bowl, combine the sweet potato puree from Step 1 with the honey, stirring until well incorporated. I find that warming the honey slightly makes it blend more smoothly into the puree, which creates a more uniform filling. Let this mixture cool to room temperature before moving to the next step.

Add the room temperature eggs, heavy cream, and milk to the potato-honey mixture from Step 2, then sprinkle in the salt, ground ginger, and freshly ground cinnamon. Whisk everything together until the filling is completely smooth and homogeneous—this usually takes about 1-2 minutes of steady whisking. I like to strain the filling through a fine-mesh sieve at this point to catch any remaining potato fibers, which ensures an incredibly silky, custard-like texture.

Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish, making sure it's evenly distributed with no cracks or thin spots. Pour the smooth filling from Step 3 into the crust, filling it until just below the rim. Bake for 55-60 minutes until the filling is set around the edges but still has a slight jiggle in the very center (about a 2-inch circle in the middle)—this indicates a custard-like consistency that will firm up as it cools. The top should be lightly golden brown.

Remove the pie from the oven and let it cool at room temperature for at least 1-2 hours before slicing. This resting time allows the custard filling to fully set and makes for cleaner, more beautiful slices. For best results, refrigerate for at least 4 hours or overnight, which also deepens the flavors and gives you that perfect creamy texture.