Before signing off, I want to share some more tips and tricks for preparing sweet potatoes for this pie recipe. I hope you find this information helpful in your pie-making endeavor! Roast Roasting is my favorite way of cooking sweet potatoes for this pie recipe because it is super simple and creates the best flavor. The inside tastes caramelized and more complex than if you boil them. First, clean and rinse the sweet potatoes thoroughly. Prick the potato skin with a fork and place them on a lined baking sheet. Bake in a 400°F / 200°C / gas mark 6 oven for 45 to 60 minutes, or until the inside is soft and tender. Microwave Microwaving sweet potatoes is the quickest method to get them ready for baking. Prick your sweet potatoes on the outside and place them on a microwave-friendly plate or dish. Microwave 1 sweet potato at a time for 5 minutes. Then turn the sweet potato over and microwave for another 2 to 3 minutes, until the inside is soft. Boil Finally, you can also boil the sweet potatoes. To do this, place the sweet potatoes in a large pot and cover with water. Using medium-high heat, bring the water to a boil. Then reduce the heat to medium and cook until the sweet potatoes are fork-tender, about 40 to 60 minutes, depending on the size. I find that boiled sweet potatoes taste less flavorful and recommend either roasting or microwaving for this sweetened condensed milk sweet potato pie.