Adjust a rack in the center of the oven. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil.

Place sweet potatoes on the prepared baking sheet. Bake in preheated oven for 45 to 60 minutes, until sweet potatoes are fork-tender. Remove from the oven and allow to sit until cool enough to handle.

Cut sweet potatoes in half and scoop the flesh into the bowl of a food processor. Process until you have a smooth mash. Measure two cups of mash. If you have extra sweet potato mash, remove it and save it for another use.

Line the unbaked pie crust with parchment paper and pour pie weight evenly onto the bottom of the crust. Use a pie shield or make one with aluminum foil.

Bake in a preheated (425°F or 218°C) for 15 minutes. Remove the pie crust from the oven and remove parchment and pie weights. Reduce the temperature to 350°F (177°C) and continue baking for an additional 5 minutes.

While sweet potatoes cool, reduce oven temperature to 350°F (177°C).

To a large mixing bowl, add the measured 2 cups of sweet potato mash and butter, and using an electric mixer beat on medium until everything is combined and there are no lumps.

Add the sweetened condensed milk (1 can), orange zest (1 teaspoon), ground cinnamon (1 teaspoon), ground nutmeg (½ teaspoon), ground ginger (¼ teaspoon), ground cloves (⅛ teaspoon), salt (¼ teaspoon), vanilla extract (1 teaspoon), and eggs (2) and continue to beat on medium until evenly combined.

Place the pie crust (with pie shield) on a rimmed baking sheet and pour filling into the prepared 9-inch deep dish pie crust.

Bake in the preheated oven, on the middle shelf, for 40 to 45 minutes, or until the crust is golden brown and the center of the pie has set. Remove the pie shield from the edges 15-20 minutes before the pie is finished baking.

Cool the pie on a wire baking rack and allow it to cool completely. Garnish with whipped cream or any of the above (See Tips) mentioned options.