Prepare the Crust:

If making homemade crust, combine flour and salt in a medium mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and mix until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat Oven:

Preheat your oven to 350°F (175°C).

Cook and Mash Sweet Potatoes:

Peel and chop the sweet potatoes. Boil in a pot of water until tender, about 15-20 minutes. Drain and mash until smooth. Alternatively, use a food processor for a smoother texture.

Prepare the Filling:

In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt. Use an electric mixer or hand mixer to beat until smooth and well combined.

Prepare the Pie Crust:

If using a homemade crust, roll out the chilled dough on a lightly floured surface to fit your pie dish. Place the dough in the dish, trimming and crimping the edges as desired. If using a store-bought crust, place it directly into the pie dish.

Fill and Bake the Pie:

Pour the sweet potato filling into the prepared crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

Cool the Pie:

Remove the pie from the oven and let it cool completely on a cooling rack before slicing and serving.