To a large saucepan, add the peeled and cubed sweet potato chunks and cover with water. Bring to a boil, reduce to a simmer and cook for 10-15 minutes or until fork tender.

Meanwhile, Roll out the pie crust into a 9-inch pie dish. Pinch and crimp and edges. Place in the fridge as you prepare the sweet potato filling.

Preheat the oven to 350°F/180°C.

Remove the sweet potatoes from heat, drain, and add butter. Using a potato masher or a potato ricer, mash the potatoes until there are no large chunks. You should get about 2 and half cups of mashed sweet potatoes.

Add sugar, cinnamon, nutmeg, and salt and mix to combine.

Make sure that the potatoes are not very hot so they don’t cook the egg, add the egg and vanilla extract and stir to combine.

In a small bowl, combine the baking powder with milk, and add that to the sweet potato mixture. The mixture should be smooth and velvety, if you have small chunks in the mixture that’s fine, but if you want it super smooth you can refine using a sieve.

Once done, place the pie dish on a wire rack and allow the pie to rest for at least two hours before slicing.

Serve with a little whipped cream and a sprinkle of ground nutmeg or cinnamon.