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koffeegoddess
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To start, roast your sweet potatoes. I roasted mine at 375f degrees for about 45 minutes (or until fork tender). Cool to touch, remove skins and puree in a food processor. Add a little water if needed for a smooth consistency.
Pre-heat oven to 425f.
In a large bowl beat together sweet potato puree, sugar, and eggs until blended.
In a small bowl combine salt, cinnamon, ginger, cloves and nutmeg. Stir to combine.
Add dry ingredients to sweet potato mixture. Gradually stir in the evaporated milk. Pour filling into prepared pie crusts.
Bake at 425 for 15 minutes.
Reduce temperature to 350 and continue to bake for 35-45 minutes or until the center of the filling is set.
Cool on a wire rack for a few hours before cutting and serving or refrigerating. Serve with whipped cream, if desired.