Preheat your oven to 350°F (175°C) and prepare a 9-inch pie dish by placing the unbaked pie crust inside.

In a large mixing bowl, take the 2 cups of mashed sweet potatoes and add the softened ½ cup of unsalted butter. Blend until smooth.

Add ¾ cup of granulated sugar and ½ cup of packed brown sugar to the sweet potato mixture, along with the 2 large eggs. Beat until well combined.

Pour in ½ cup of evaporated milk and add 1 teaspoon of vanilla extract. Stir until smooth.

Sprinkle in 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Fold until evenly distributed.

Carefully pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.

Bake in the preheated oven for 55–60 minutes, checking for doneness with a knife inserted near the center.

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack.