Preheat the oven to 350°F/177℃.
Line the bottom of the pie crust with parchment paper, then add dried beans to ensure that the bottom of the crust does not rise.
Bake for 5-6 minutes in the preheated oven, remove from the oven, and let it cool.
Rinse, peel, and cut the sweet potatoes into chunks, then add to a medium saucepan. Cover them with water by at least an inch.
Bring it to a boil over high heat and then reduce the heat. Cook until tender and the potatoes can be easily pierced with a fork – about 10-12 minutes or more, depending on the size of the potatoes.
Drain water and simmer for about a minute or until the water has evaporated.
Put the sweet potatoes in a mixing bowl and mash them using a handheld mixer. Next, add the remaining ingredients: softened butter, condensed milk, eggs, nutmeg, ground ginger, cinnamon, orange zest, salt, and vanilla extract.
Continue mixing until all the ingredients have been fully incorporated.
Pour the filling into the prepared pie crust and bake for about 40-50 minutes or until the top is nice and thoroughly browned or a skewer inserted in the middle of the pie comes out clean.
Remove the sweet potato pie from the oven and let it cool in the pan until room temperature.
Remove and top with whipped cream, pecan, or caramel sauce for a decadent treat. Enjoy!