Boil the sweet potatoes, with skin, until soft. About 45 minutes or so. When done, drain the water from the pot, carefully, Then run cold water over ‘em. Gently peel the skin off.Put the peeled sweet potatoes in the mixer bowl. Add butter, then mix. Then add the eggs, vanilla, sugar, evaporated milk, nutmeg, and cinnamon. Beat the mixture until smooth.
Back to the crust. Divide Pastry in half and shape into balls. Flatten 1 ball slightly on a floured work surface. Using a floured rolling pin, roll pastry from center out to form a 12-inch circle about 1/8-inch thick. Wrap pastry around rolling pin.
Unroll into the pie pan. Don’t worry about the overlap. Run a knife through it to take them out without compromising the coverage of the pan of course.
Pour the sweet potato filling onto the pan with crust. Pinch the edges or use a fork to design it.
Bake it in the over at 350° for an hour. OR, test by sticking a clean toothpick in the center. When it comes out clean, it’s done. Let it cool before giving yourself a slice.