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Start by preheating your oven to 350°F (175°C). This way, it’ll be hot and ready for your pie once you’re finished preparing the filling.

Take your unbaked pie crust and place it into a 9-inch pie plate. Feel free to crimp the edges however you like. Once that’s done, set the crust aside while you make the filling.

If you haven’t cooked your sweet potatoes, do that by boiling or baking them until they are tender. Let them cool a bit, then peel and mash them until they’re nice and smooth. About 2 cups of mashed sweet potatoes should do the trick!

In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, brown sugar, and melted butter. Mix everything together until it’s well combined and smooth.

Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next one. This helps give your pie filling a lovely texture!

Now, pour in the evaporated milk, add the vanilla extract, and sprinkle in the cinnamon, nutmeg, ginger (if using), and salt. Mix until the filling is altogether smooth and creamy.

Carefully pour the sweet potato filling into your prepared pie crust. Use a spatula to smooth the top so it looks nice and even.

Place the pie in your preheated oven and bake for 55 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean and the filling is set but may still wiggle slightly in the center.

Take the pie out of the oven and let it cool completely on a wire rack. This will help the filling set even more firmly.

Once the pie has cooled, pop it into the refrigerator and let it chill for at least 2 hours. This enhances the flavors and makes it even more delicious when served!

When you’re ready to serve, slice up the pie and top each slice with a dollop of whipped cream. A sprinkle of ground cinnamon or nutmeg adds a lovely touch!