Smooth as Silk Sweet Potato Pie

Day before: Preheat Traeger grill to 350°F. Pierce sweet potatoes multiple times with a fork. Place on grill for 1 hour, then turn the potatoes over and continue to grill until they reach 210°F. Remove & cool, then refrigerate overnight. 

Preheat the grill to 400°F. Form pie dough in pie pan, pierce bottom with a fork a few times. Line with parchment paper or foil, pour in pie weights/dried beans. Bake pie crust for 15 minutes until just golden. Remove pie weights & foil. Bake for 5 more minutes. Remove from grill - cool to room temp.

Set grill temp to 350°F. Peel potatoes & mash (should yield 3 cups total mash). Place mashed potatoes, butter, eggs, brown sugar, & sweetened condensed milk in a blender. Pulse & scrape sides to create a smooth purée. If purée is not smooth, run through a fine mesh strainer.

Add cinnamon, salt, (ginger if using) & the nutmeg. Pulse again to incorporate. Pour pie mixture into blind-baked pie crust. Cover crust edge with foil.

Bake for 45-50 minutes or until the center is almost set & just a touch jiggly. Cool pie to room temp & spread marshmallow fluff to cover. Broil at 500°F or torch the surface of the pie until caramelized. Serve warm or chilled.