Instructions

1. Heat the oven to 375°F.
2. Line a baking sheet with aluminum foil. Prick 2 pounds large sweet potatoes a few times with a fork. Place on the baking sheet and bake until the sweet potatoes are knife tender and starting to ooze, 45 to 60 minutes. Meanwhile, prepare the crust.
3. Dust a work surface generously with all-purpose flour. Place 1 pie dough on the work surface and roll out into a 13-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.
4. Transfer it to a 9 1/2 to 10-inch deep-dish pie plate. Use it to line the bottom and sides of the pan, pressing the dough into the sides as needed. Roll the extra dough on the edges underneath itself, then crimp the edges if desired. Refrigerate for at least 30 minutes.
5. Let the sweet potatoes sit until cool enough to handle. Halve the sweet potatoes lengthwise and scoop the flesh out (about 3 cups) into a food processor; discard the skins and aluminum foil on the baking sheet. Process until the sweet potatoes are very smooth, about 1 minute.
6. Add 4 large eggs, 1 (12-ounce) can evaporated milk, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Pulse, scraping down the sides of the bowl halfway through, until combined, 12 to 14 (1-second) pulses.
7. Place the pie crust on the baking sheet. Pour the filling into the crust, stopping when you get to about 1/4-inch from the top. (You may have a 1/4 to 1/2 cup of extra filling, which you can bake alongside the pie in oven-safe ramekins if desired. They will need about 25 minutes baking time.)
8. Bake until the top appears dry (it may puff and crack slightly around the edges), the outer third of the pie is set, and the center barely jiggles when nudged, 40 to 60 minutes. Let cool to room temperature before serving, at least 4 hours.