Preheat oven to 400°.
Start by cooking the sweet potatoes. I like to microwave them because it's faster. If you go this route, use a fork to poke several holes into each potato, then place them on a microwave-safe dish and microwave for 6-7 minutes. Use a knife to cut down the center and wait for them to cool down before using.
While the sweet potatoes are cooling, make the crust: add flour and sugar to your food processor and pulse. While it's still pulsing, add butter in through the top, then add the water and pulse until everything's combined. A big ball of dough should form.
Flour a flat surface, then roll the dough out into a circle, and carefully transfer it into your pie pan. Trim the edges then crimp them to your liking; set aside.
Scrape out the sweet potato and discard the skin, placing the sweet potato directly into a blender. Add milk, sugar, syrup, vanilla, cinnamon, nutmeg, and salt to your blender, then pulse for 1 full minute.
Pour filling into pie pan, using the back of a spoon to smooth it out.
Bake pie for 15 minutes at 400°, then reduce heat to 350° and bake for an additional 25 minutes.
Remove pie from the oven and wait for it to cool a bit before slicing and enjoying!