Preheat oven at 425 degree F (220 degrees C).
Place Sweet Potato (2 cup) on baking tray line with aluminum foil and roast in oven for 1 hour and a half. Turn over around halfway through roasting.
Let potatoes cool completely. Scoop the insides of the potatoes and place them in a large bowl.
In a stand mixer bowl add the sweet potato. Beat at medium speed for about 1 minute.
In another mixing bowl add Salted Butter (6 tablespoon), Brown Sugar (1/4 cup) and Granulated Sugar (1/4 cup). Cream together for 4 minutes, scrape the sides after 2 minutes.
Add Ground Cinnamon (1 tablespoon) and Egg (2) one at a time. Scrape the sides down and add the mashed sweet potatoes along with Vanilla Extract (2 teaspoon). Mix together then add the Evaporated Milk (3/4 cup) and continue to mix.
Preheat oven at 350 degrees F (175 degrees C).
Roll out and lay the 9-inch Pie Crust (1) on a pan naturally and press the crust in while folding the top 1/4 inch behind itself. Using both hands press edges all around.
Using a spoon fill the crust with sweet potato filling. Bake in preheated oven for 30 to 45 minutes.