Preheat the oven to 350 and prepare a 9x9 casserole dish with non stick spray and set aside.
Peel the three sweet potatoes and cut into 1/2 inch thick sized disks.
Fill a medium sized saucepan 1/2 way with cool water and begin to heat over medium heat on the stove top. Add 1 tsp salt to the water. Add the sweet potato disks.
Allow the water to come to a simmer and continue to simmer until you are just barely able to stick a fork easily into the potato disk. Don't over cook and make them soft.
Remove the potatoes from the heat and drain into a colander in the sink. Allow to cool.
In the bottom of the casserole dish, sprinkle about 1/3 of the brown sugar and scatter about 1/3 of the butter slices. Top with 1/3 of the sweet potato disks, sprinkle 1/3 of the cinnamon, nutmeg and cardamom on the potatoes and then lay half of the pie crust that is cut into strips on top of the potatoes.
Begin the layers again, sprinkle with brown sugar, butter pats, sweet potatoes, spices and then lay another layer of pie crust strips.
Then, do the layers again, brown sugar, butter pats, sweet potatoes and spices. Use the whole pie crust to lay onto the top of this final layer. Use a knife and cut some large slits into the top of the pie crust (this is how you will add the evaporated milk in a little bit).
Place the cobbler on the middle rack of your oven and allow to bake for 20 minutes.
While the cobbler is baking, mix the evaporated milk with the vanilla and almond flavorings and set aside.
After 20 minutes, remove the cobbler from the oven and pour the evaporated milk mixture over the top of the cobbler. You can use a table knife to help the evaporated milk to sink down through the holes in the cobbler top (there will probably be some evaporated milk left on the top of the cobbler and this is ok).
Place back in the oven and bake for another 20 minutes or so until the top is browned and the cobbler is bubbly throughout.