Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a baking sheet for about 45-60 minutes until fork-tender.

Allow the roasted sweet potatoes to cool slightly before peeling and mashing until smooth.

In a mixing bowl, combine the mashed sweet potatoes, brown sugar, evaporated milk, beaten eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.

Prepare your pie crust, rolling it out if homemade or fitting a store-bought crust into a pie dish.

Pour the sweet potato mixture into the prepared pie crust, smoothing the top.

Bake in the preheated oven at 350°F (175°C) for about 60 minutes until the filling sets but jiggles slightly in the center.

Allow the pie to cool at room temperature for at least an hour before serving.