Preheat the oven to 375°. Start by piercing your sweet potatoes with a fork about 10 times all around the sweet potato.

Place the sweet potatoes on a baking sheet and place them in the oven for about 20 minutes, turning them over after the first 10 minutes.

Stab the potatoes with a knife or a fork after 15 minutes to see if they are tender. If the fork goes all the way through with ease, then they are ready to take out.

Once the sweet potatoes are tender, remove them from the oven and let them cool down.

While the sweet potatoes are cooling down, get the pie crust ready. If using store bought, follow the instructions on the package to blind bake it prior to filling it.

Once the potatoes are cool to the touch, us your hands to peel the skins off. They should come off very easily if the sweet potatoes are tender enough.

Add the sweet potato flesh to a bowl. Next, pour in the evaporated milk, brown sugar, both eggs, melted butter, vanilla extract, ground nutmeg, cinnamon, ground ginger, and salt.

Use a potato masher or an electric mixer on medium high speed to thoroughly combine all of the ingredients. Mix for at least two minutes.

The mixture should be smooth, but may have some small chunks in it, which is okay.

Set the prebaked pie crust on a baking sheet. Pour the sweet potatoe pie filling into the pre-baked pie crust until it is almost overflowing.

Lightly tent one inch pieces of foil over the edges of the pie crust so they do not burn during baking.

Place the pie in the oven and bake for 45 minutes to 1 hour. The pie is done when you jiggle it back and forth and it has just a little bit of movement.

Remove it from the oven and let it rest for at least 10 minutes befor cutting. Serve with vanilla ice cream or a dallop of whipped cream!