To make pie dough: Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Using a fork, stir in enough water just until flour is moistened. Divide dough in half and shape each into a ball; flatten slightly. Roll out each ball of dough on a lightly floured surface into 12-inch circle. Fold into quarters. Place each piece of dough into greased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½-inch from edge of pan. Crimp or flute edge. Set aside.

To make filling: Preheat oven to 375°. Roast sweet potatoes until easily pierced with fork; cool slightly, then remove skins. Place cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar, then beat in eggs one at a time. Mix in spices, salt and evaporated milk until well combined. Divide mixture between the two unbaked pie crusts. Bake on preheated cookie sheet near the center of the oven for 1 hour or until knife inserted in center comes out clean. Cool before slicing.