Preheat your oven to 350°F (175°C) to ensure a perfectly cooked pie.

Wash and peel the sweet potatoes, cut them into chunks, and roast for about 45 minutes until fork-tender.

In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, evaporated milk, butter, eggs, cinnamon, nutmeg, and vanilla extract, mixing until creamy.

Pour the filling into the prepared pie crust, spreading it evenly.

Bake for about 60 minutes, until the filling is set but slightly jiggly in the center.

Let the pie cool at room temperature for at least 30 minutes, then refrigerate for a few hours or overnight.

Serve the pie chilled or slightly warm with whipped cream or vanilla ice cream.