Roast the Sweet Potatoes: Preheat your oven to 400°F. Poke holes in the sweet potatoes with a fork, rub with neutral cooking oil and place them on a baking sheet, and roast for about 45 minutes, or until soft. Use parchment paper for easy clean up. Let them cool, then peel and mash until smooth.
Make the Filling: In a stand mixer, combine the mashed sweet potatoes, sugars, melted butter, evaporated milk, eggs, vanilla extract, almond extract and molasses, cake flour and spices. Mix until the filling is smooth and well combined on low speed.
Prepare the Crust: Roll out your pie crust and press it into a 9-inch pie dish. Sprinkle the bottom with brown sugar and pour the sweet potato filling into the crust and smooth the top with a spatula.
Bake: Cook at 400 degrees for the first 10-12 minutes and then reduce the oven temperature to 350°F and bake for 50-60 minutes, or until the filling is set and slightly puffed around the edges. Cook on the middle rack and cover with foil half way through if crusts starts to brown too quickly.
Cool and Serve: Allow the pie to cool completely before slicing. Serve as is or with a dollop of whipped cream for the ultimate treat.