Prepare the Sweet Potatoes: Boil or bake sweet potatoes until fork tender. Allow them to cool completely before removing the skin. Transfer the flesh to a blender or food processor and blend until completely smooth with no lumps remaining. This creates the base for your silky filling.
Mix the Filling: In a large mixing bowl, combine the mashed sweet potatoes with sugar, brown sugar, cinnamon, nutmeg, vanilla bean paste, vanilla extract, orange juice, melted butter, evaporated milk, eggs, and salt. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth and uniform in consistency.
Pre-bake the Crust: While preparing your filling, pre-bake the pie crust in a preheated oven at 350°F (175°C) for 12-15 minutes. This blind baking step prevents a soggy bottom crust by creating a barrier between the filling and the dough.
Bake the Pie: Pour the sweet potato filling into the pre-baked pie crust. Return the pie to the oven and bake at 350°F (175°C) for 50 minutes, or until the center is set but still has a slight jiggle. The filling will continue to firm up as it cools.
Cool and Serve: Allow the pie to cool at room temperature for 3-4 hours. For the best flavor and texture, refrigerate overnight before serving. This resting period allows the flavors to meld together and the pie to set properly.
