Cook sweet potatoes until tender. Microwave or bake until soft.

Allow potatoes to cool slightly.

Mash the cooked sweet potatoes until smooth. Ensure there are no lumps.

Measure 1 1/2 cups of mashed sweet potato.

In a large bowl, combine the mashed sweet potato and brown sugar.

Mix the sweet potato and brown sugar thoroughly until well combined.

Add the evaporated milk, 3 eggs, vanilla extract, cinnamon, ground mace, and salt to the mixture.

Mix all ingredients together until the filling is smooth and well incorporated.

Brush the bottom of the pie crust with the beaten egg white. This helps to prevent a soggy crust.

Pour the sweet potato filling into the prepared pie crust.

Preheat oven to 400°F (200°C).

Bake the pie in the preheated oven for approximately 45 minutes.

Check for doneness: The edges of the pie should be puffed and the center should be set (not jiggly).

Remove the sweet potato pie from the oven and let it cool completely before slicing and serving.