1. Preheat the oven to 400°F (200°C). Arrange sweet potatoes on a baking sheet and roast until tender, about 30-40 minutes. Allow to cool slightly, then reduce oven temperature to 350°F (175°C).
2. Meanwhile, melt butter in a saucepan over medium heat until it turns golden brown with a nutty aroma. Set aside to cool.
3. Mash the roasted sweet potatoes in a large bowl. Add the cooled brown butter, heavy cream, sugars, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
5. Bake at 350°F (175°C) for 50-60 minutes or until the filling is set and the crust is golden brown.
6. Let the pie cool on a wire rack for at least 2 hours before serving.

Notes:

• For a gluten-free option, use a gluten-free pie crust.
• Pie can be stored in the refrigerator for up to 4 days or frozen for up to a month.
• Serve with whipped cream or vanilla ice cream for added indulgence.