1. Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Roast for 45–60 minutes, or until very tender when pierced with a knife. Let cool until easy to handle, then peel and mash the flesh until completely smooth. Measure out 2 cups of mashed sweet potato and let it cool slightly.

2. Prepare the pie crust: Fit the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Chill the crust in the refrigerator for at least 20 minutes while you make the filling. For an extra-crisp bottom, you can blind bake the crust for 10 minutes at 375°F (190°C) and let it cool.

3. Mix the filling: In a large mixing bowl, whisk together the mashed sweet potatoes and melted butter until smooth. Add the brown sugar, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is silky and well combined with no streaks of egg or spice.

4. Fill the crust: Pour the sweet potato filling into the chilled (or partially baked) pie crust and smooth the top with a spatula so it bakes evenly.

5. Bake the pie: Reduce the oven temperature to 350°F (175°C). Bake the pie for 50–60 minutes, or until the edges are set and the center still has a slight wobble when you gently jiggle the pan. If the crust edges brown too quickly, shield them with strips of foil or a pie shield.

6. Cool the pie: Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature so the custard can finish setting.

7. Chill and slice: Once cooled, refrigerate the pie for at least 2–3 hours for the cleanest slices. Cut into 8–10 wedges using a sharp knife wiped clean between cuts.

8. Serve: Top each slice with whipped cream and a light dusting of cinnamon or nutmeg, if desired, and enjoy your Southern sweet potato pie slightly chilled or at cool room temperature.