Silky, rich, and fragrant.
Having grown up down South, I can't imagine Thanksgiving or Christmas without a sweet potato pie. If that's not a familiar tradition for you, I can understand the temptation to see it as a mere replacement for pumpkin. But resist that urge, and trust me when I say that sweet potato pie is a thing unto itself.
That idea runs contrary to the perspective of today's food world, which is obsessed with layering ingredients to add complexity and depth, but when one ingredient is piled on top of the next in endless succession, you don't always build flavor. Sometimes you bury it. In the case of sweet potato pie, there's something to be said for simplicity—letting a few thoughtfully chosen ingredients work together in concert, without any stray chords to distract from their harmony.
Now, prolonged boiling would normally cause milk to curdle, as its acidity is concentrated over time. But,, curdling can be avoided with the addition of alkaline ingredients. With cajeta, that's a spoonful of baking soda, but for sweet potato pie, I reach for a slightly alkaline spice: cinnamon.
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