Black-Bottomed Sweet Potato Pie

For this sweet potato pie, we skip canned puree in favor of potatoes that we roast ourselves to intensify their flavor. And instead of masking the potatoes’ pure, earthy sweetness with a slew of spices, we add only brown sugar, vanilla and nutmeg. To relieve some game-day stress, the sweet potatoes can be roasted, mashed and refrigerated in an airtight container for a few days. In fact, we think the baked pie improves overnight—the flavors deepen and the filling firms up—so if you like, bake it, cool it, tent it with foil and refrigerate it for up to a day, then bring it to room temperature for serving. Serve slices with lightly sweetened whipped cream.