Preheat oven to 350 degrees F.

Bring a large pot of water to a boil and add your unpeeled, uncut sweet potatoes. Cook at a steady boil for approximately 35-45 minutes, or until a fork can easily piece the potato all the way to the middle.

Once the potatoes are fully cooked drain the water and run the potatoes under cool water until they are cool enough to handle.

Preheat the oven to 350 degrees F.

Cut potatoes in half and gently press on the end of the potato to push it out of the skin. You can also cut a slit in the side of the potato and just peel off the skin.

Place the peeled sweet potatoes in a large bowl and add the butter mashing together until the potatoes are as smooth as you can get them and then butter is fully melted.

Add the milk, eggs, white and brown sugars, vanilla extract, cinnamon, ginger, and nutmeg. Use a hand mixer to beat everything together until the mixture is smooth.

Pour the pie filling into the unbaked pie crust and place in the pre-heated oven to bake for 50-60 minutes. You will know the pie is done when you can gently move the pie pan and the center just jiggles slightly (like jello) but doesn’t slosh back and forth.

Once fully cooked remove the pie from the oven and let cool to room temperature.

Top with whipped cream and serve immediately or store in the refrigerator for up to 4 days.