Start by peeling 2-3 medium sweet potatoes and cutting them into chunks. Place the sweet potato pieces in a large pot of boiling water, cooking them for about 15-20 minutes until they are fork-tender. Drain the sweet potatoes and return them to the pot. Use a potato masher to mash them until they are completely smooth and free of lumps.

In a large mixing bowl, combine the mashed sweet potatoes with 1 cup of brown sugar, 1 can of evaporated milk, 2 large eggs, and your choice of spices, such as 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. With an electric mixer or a whisk, blend these ingredients together until the mixture is silky and well combined.

Take a pre-made 9-inch pie crust and carefully pour the sweet potato filling into it, smoothing the top with a spatula to make it even.

Preheat your oven to 350°F (175°C). Once ready, place the pie on the middle rack of the oven. Bake for about 60 minutes, or until the filling appears set with just a slight jiggle in the center.

Remove the pie from the oven and let it rest at room temperature for at least 2 hours. For best flavor, refrigerate the pie for at least a couple of hours before serving.