Step 1: Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast them on a baking sheet for 45-60 minutes until very soft.
Step 2: Once the potatoes are cool enough to handle, remove the skins and mash the flesh in a large bowl until smooth. For an extra velvety Sweet Potato Pie, use a blender or food processor.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add the mashed sweet potatoes to the butter mixture and beat well. Mix in the eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
Step 5: Pour the Sweet Potato Pie filling into the unbaked pie crust and smooth the top with a spatula.
Step 6: Lower the oven temperature to 350°F (175°C). Place the pie on the center rack and bake for 55 to 60 minutes, or until the center is set but still has a slight jiggle.
Step 7: Remove from the oven and allow the Sweet Potato Pie to cool completely on a wire rack for at least 4 hours before slicing and serving.