Begin by peeling and chopping about two medium sweet potatoes. Place them in a pot of boiling water and cook for 15-20 minutes until fork-tender. Drain and mash smooth in a large bowl.

In the same mixing bowl, combine the mashed sweet potatoes with brown sugar, evaporated milk, melted butter, cinnamon, and nutmeg. Whisk until creamy and well-blended.

Preheat your oven to 350°F (175°C). Fit the 9-inch pie crust into a pie dish, crimping the edges. Set aside.

Spoon the sweet potato filling into the prepared pie crust, smoothing the top. Leave some space at the top to prevent overflow.

Bake in the preheated oven for about 60 minutes until the center jiggles slightly but is firm.

Let the pie cool on a wire rack for at least an hour before slicing.