For the Graham Cracker Crust

Preheat your oven to 350°F (175°C) and lightly spray a 9” deep dish pie pan with nonstick baking spray. If you don’t use a deep-dish pie pan, you’ll have about 1 ¼ cups of extra filling. 

In a large bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and honey until well combined.

Press the mixture into the pie dish, making sure to cover the bottom and sides in an even layer. 

Bake the graham cracker crust for 8 minutes and then set it aside while you prepare the filling.

For the Sweet Potato Filling

Peel the sweet potatoes and cut them into 1” cubes. Add the potato chunks to a pot and then add just enough water to cover them. Bring the pot to a boil over high heat and cook until the potatoes are fork tender– about 15 minutes. 

Drain the cooked sweet potatoes well and then puree them in a food processor until smooth.

Measure out 2 cups of sweet potato puree and add it to a large bowl with the remaining ingredients (sweetened condensed milk, eggs, butter, vanilla, cinnamon, and nutmeg). Whisk to combine. 

Pour the sweet potato filling into the prepared graham cracker crust and bake for 35-40 minutes or until the filling is set and just barely jiggles when shaken. 

Allow the pie to cool fully to room temperature and then transfer it to the fridge to chill for at least 2 hours, or until set. Enjoy.