Prepare the sweet potatoes:
Peel and chop the sweet potatoes into chunks. Boil them in a pot of water for 15-20 minutes or until tender (you should be able to easily pierce them with a fork). Drain and mash the sweet potatoes until smooth and lump-free.

Make the pie filling:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix well.
Add the eggs, one at a time, beating well after each addition.
Stir in the evaporated milk and melted butter until everything is fully combined and smooth.

Prepare the pie crust:
If using a pre-made pie crust, place it in a 9-inch pie dish. If you’d like, brush the edges of the crust with an egg wash (optional) to give it a golden color during baking.

Assemble the pie:
Pour the sweet potato mixture into the pie crust. Use a spatula to smooth the top and evenly spread the filling.

Bake:
Preheat your oven to 350°F (175°C). Place the pie in the center of the oven and bake for 45-50 minutes. The filling should be set and slightly puffed, and a knife inserted into the center should come out clean.

Cool and serve:
Allow the pie to cool for at least 10 minutes before slicing. You can enjoy it warm, or let it cool completely for a firmer slice.