Heat oven to 375° F. Pre-cook pie crust for 10 min before filling. Let cool.

Cut two medium sweet potatoes in half and place on baking tray.

bake at 425° F for 30-40 minutes until soft. Cool the sweet potatoes.

In a blender or food processor, blend together all filling ingredients.

Blend/process until smooth and creamy.

Pour into the pre baked pie crust and smooth out the top.

Bake for 45 minutes or until the filling appears to be set and no longer shiny on top.

It may still jiggle slightly when tapped, but it will continue to firm up as it cools.

Remove from oven and let cool. Then let chill in the fridge for at least 4 to 6 hours or overnight for the cleanest slices.

Once it has set, slice, serve, and voila!