Wash and scrub the sweet potatoes and set them aside, then preheat the oven to 400 degrees F.

You can use either homemade or store-bought uncooked pie crust, dough, or shell in a pie pan. If you're using your own pie pan, grease it, place the uncooked pie crust in it, and set it aside.

Line a large baking sheet with parchment paper or foil, place the sweet potatoes on it, and roast the sweet potatoes in the oven for 40 minutes or until tender.

Remove the cooked potatoes from the oven, and once the sweet potatoes have cooled, the skin will easily peel away, revealing the soft, roasted flesh.

To prepare to make the pie filling, gather 3 cups of sweet potato flesh.

Add the softened sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt to a large bowl.

To make the pie filling, combine the potato flesh with the ingredients using an electric mixer at high speed until smooth.

Pour the sweet potato pie filling into the unbaked pie crust.

Bake the sweet potato pie at 350 degrees F for 30 minutes or until the filling is firm and puffing in the center. (Note that cooking times may differ based on the type of oven you're using.)

Let the pie cool for at least 4 hours or overnight before garnishing or slicing.

Optionally, garnish with whipped cream and sprinkle cinnamon on top. Serve warm and enjoy!