Toss the cool sweet potatoes into a mixing bowl and whisk until the potatoes are nice and creamy.
Sprinkle in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1 cup granulated sugar.
Next, add two medium-sized eggs, 1/2 cup of evaporated milk, 1 tbsp vanilla extract, and 8 tbsp of softened butter.
Whisk until the mixture is nice creamy and airy.
Remove the dough from the refrigerator, flatten it out, then place it into a 9 inch pie pan.
Bake the pie shell for 7-10 minutes on 325 F.
Remove the shell from the oven, then turn the heat up to 350 F.
Start adding the sweet potato pie filling into the pie shell, and smooth it out.
Bake the pie for 45-50 minutes.
Let the pie cool until it is room temperature.