I swear, my nana is the only person on earth who can do this dish right!

Preheat your oven to 350°F (175°C).

Peel and boil the sweet potatoes until they are tender, about 25-30 minutes. Drain and mash them until smooth.

In a large mixing bowl, combine the mashed sweet potatoes with the melted butter, stirring until well blended.

Add the granulated sugar, light brown sugar, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the sweet potato mixture. Mix until all ingredients are fully incorporated.

Gradually stir in the evaporated milk until the mixture is smooth and creamy.

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

Bake in the preheated oven for 55-60 minutes, or until a knife inserted into the center comes out clean.

Allow the pie to cool completely on a wire rack before serving. This will help the pie to set properly.

For a twist, you can add a tablespoon of maple syrup or bourbon to the filling for an extra depth of flavor. If you’re looking for a dairy-free version, substitute the butter with margarine or coconut oil and use coconut milk instead of evaporated milk. For added texture, consider topping the pie with a pecan streusel or a dollop of homemade meringue.