Par-bake the crust: Preheat your oven to 375°F (190°C). Fit the crust into a 9-inch pie dish, crimp edges, and prick the bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until set but not browned. Remove weights and let cool slightly.

Cook the sweet potatoes: Scrub and pierce the sweet potatoes several times with a fork. Bake directly on the oven rack (on a foil-lined sheet below to catch drips) for 45–60 minutes, until very tender. Alternatively, peel, cube, and steam for 15–20 minutes. Baking gives deeper flavor; steaming is faster.

Make the puree: Scoop the flesh from the skins and mash until smooth. Measure out 2 cups of packed puree. Let it cool for 10 minutes so it doesn’t scramble the eggs later.

Blend the filling: In a blender or mixing bowl, combine sweet potato puree, eggs, Greek yogurt, milk, maple syrup or honey, vanilla, cinnamon, ginger, nutmeg, salt, and cornstarch. Blend or whisk until very smooth. Taste and adjust sweetness or spice.

Fill and bake: Pour the filling into the par-baked crust and smooth the top. Reduce oven temperature to 350°F (175°C). Bake for 40–50 minutes, until the edges are set and the center has a slight wobble. A knife inserted 2 inches from the edge should come out mostly clean.

Cool completely: Place the pie on a cooling rack and let it cool for at least 2 hours. This helps the filling finish setting. Do not slice early; it will seem soft but firms as it cools.

Serve: Slice with a sharp knife. Top with a spoonful of plain yogurt, a sprinkle of cinnamon, or a few chopped pecans for crunch.