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

Prepare your pie crust in a pie pan, grease it if necessary, and set it aside.

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

Remove the cooked potatoes from the oven, let them cool, then peel away the skin to reveal the soft, roasted flesh.

Gather 3 cups of sweet potato flesh for the pie filling.

In a large bowl, combine the sweet potato flesh, evaporated milk, brown sugar, eggs, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.

Use an electric mixer at high speed to mix the ingredients until smooth.

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

Bake at 350 degrees F for 30 minutes or until the filling is firm and puffed in the center.

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.