Wash and dry the sweet potatoes. With a fork, dock the sweet potatoes several times to let steam escape while baking. Set the sweet potatoes on the cookie sheet and bake until the potatoes are soft to the touch. The time will vary based on the size of the potato, anywhere from 45 minutes to 1 hour and a half.
Once the potatoes are done and cool enough to handle, remove the skins and put the sweet potatoes into a food processor, followed by the cinnamon, ginger, nutmeg and salt. Process until the potatoes are smooth.
Optional, but highly recommended step: Scrape the ‘seasoned’ potatoes into a container with a lid and refrigerate overnight. This rest time allows the spices to marinate, which creates a dynamic filling.
Preheat the oven to 425ºF and blind bake the crust. Click here for instructions on how to blind bake. Remove the foil and bake for 5 minutes longer. Let the crust cool completely on the cookie sheet.
Transfer the sweet potatoes into a large bowl stir in the butter, brown sugar and evaporated milk until smooth. Now is the time to check the seasoning-- does the pie need more sugar or spices? If yes, add them now. If not, whisk in the eggs until fully incorporated.
Pour the pie filling into the cooled pie crust. Bake for 15 minutes at 425ºF, then turn the oven down to 350ºBake until the top is golden brown and set. 40 minutes more. Let cool completely on a wire rack.
Note: Sweet Potato Pies should be refrigerated and makes an excellent breakfast with a cup of coffee.