Prepare the oven. Preheat it to 425 degrees.

Roll the dough on a lightly floured surface to a 1/8-inch thick circle. Into a 9-inch pie plate, transfer the dough. Beyond the rim of the plate, trim the crust to half an inch and flute the edge. Store the crust in the fridge while prepping the filling.

In a medium saucepan, place the sweet potatoes and cover them with water. Bring to a boil. Once boiling, decrease the heat and cook for about 13 to 15 minutes, uncovered, until tender. Drain the potatoes when done and place them back in the pan.

Then, mash the sweet potatoes until very smooth. Let this cool to room temperature.

Cream the butter and sugar in a bowl. Then, add the eggs and mix until incorporated. Pour in the milk. Next, add 2 c. of the mashed sweet potatoes along with vanilla, cinnamon, nutmeg, and salt. Mix well until combined. Into the crust, pour the mixture.

Place in the preheated oven and bake for about 15 minutes. After 15 minutes, adjust the oven temperature to 350 degrees and continue to bake for another 35 to 40 minutes or until a knife inserted in the middle of the pie comes out clean.

Transfer the pie to a wire rack when done. Store any leftovers in the fridge.