Boil whole sweet potato (with skin) for 40 to 50 minutes. Run cold water over the sweet potato and remove the skin.
Break apart sweet potato in a bowl. Add butter and mix well with mixer. Stir in sugar, chai collagen hydrolysate, milk, eggs, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.