Preheat oven to 400 degrees F. If using homemade pie crust, roll it into the pan and crimp the sides. Chill in the fridge or freezer for at least 1 hour.

Brush melted butter into each pie crust, sprinkle with dark brown sugar, and bake for 15 minutes.

Increase oven temperature to 425 degrees F. Pierce sweet potatoes with a fork and bake on a foil-lined baking sheet for 60-70 minutes, until tender.

Let them cool.

In a light-colored sauté pan, add cubed butter and heat over medium, whisking constantly until it turns golden brown and gives off a nutty aroma.

Pour into a heatproof container and let cool.

Decrease oven temperature to 350 degrees F. Scoop the cooled sweet potatoes into a mixing bowl and puree until smooth.

Mix in the cooled brown butter, brown sugar, granulated sugar, evaporated milk, vanilla, cinnamon, nutmeg, orange juice, and flour until combined. Taste and adjust flavors as needed.

Whisk in eggs until the mixture is smooth.

Pour the filling into prepared pie crusts and smooth the tops.

Bake on the middle rack for about an hour, until the center jiggles slightly.

Let cool at room temperature before refrigerating. Serve chilled for the best texture and flavor.