Preheat the over to 425 degrees F. Place the sweet potatoes on a rimmed baking sheet and bake for 45-60 minutes, until fork-tender. Check the largest sweet potato, and make sure it is very soft in the center.
Meanwhile, set out a deep-dish pie pan. Roll the crust out into a 12-inch circle. Fold the crust over the rolling pin and carefully move it to the pan. Gently tuck the bottom of the crust into the bottom edges of the pan. Then use your fingers (or a fork) to crimp the edges of the crust around the top of the pan. Place the pie crust in the refrigerator until ready to use.
Once the sweet potatoes come out of the oven, use tongs to carefully peel off the sweet potato skins. Discard the skins. Place the hot sweet potato flesh into a food processor. (You can also use a mixer for this if you don't have a food processor.)
Add the butter and puree until smooth. Then add in the evaporated milk, both sugars, eggs, vanilla, and all spices. Puree again until perfectly smooth.
Pour the sweet potato filling into the prepared pie crust. Set in the oven on the lowest rack. Reduce the oven temperature to 350 degrees F, only after the pie is in the oven. Bake for 45 minutes, or until the center is puffed and set. *If the pie crust starts getting too dark, place a piece of foil loosely over the top of the pie while its baking.
Cool the pie for at least 30 minutes before cutting. Makes 1 deep-dish pie, 8 large slices, or 12 thin slices.
In a hurry? You can microwave the sweet potatoes for 5-10 minutes, instead of baking them.Shallow Pans: Don't have a deep dish pie pan? This recipe will fill two shallow pans, with two pie crusts. Bake for approximately 25-30 minutes.