Preheat oven to 425. F.

Wash and dry the sweet potatoes and pierce them all over with a fork.

Place them on a baking sheet and bake for 60 minutes or until fork-tender.

Remove them from the oven and reduce the oven to 350 F.

Let the sweet potatoes cool, and then cut them in half length-wise.

Scoop the sweet potato flesh into a large bowl and mash with a potato masher.

Stir in melted butter.

Whisk together the sugar, flour, cinnamon, clove, nutmeg, and salt in a separate small bowl.

Stir the dry ingredients in the sweet potatoes until combined.

Stir in whole milk, heavy whipping cream, and vanilla extract.

Pour the mixture into a high-powered blender and pulse until smooth and uniform in color. (this only takes a few seconds)

Pour the filling back into the bowl.

Beat eggs with a fork until thick, frothy, and uniform in color (pale yellow)

Stir the eggs into the filling until thoroughly combined.

Pour batter into parbaked pie crust.

Bake on the middle rake for 45-50 minutes. ( the edges should be set, and the middle should be slightly jiggly. The middle will firm as it cools. Total time may vary.)

Remove from oven and place on a cooling rack. Let the pie cool for 1-2 hours.

Cover with foil and refrigerate for 3 hours or overnight. (This step is essential to allow the filling to firm up properly. The taste and texture are incredible the next day! You may need to gently blot the surface with a paper towel to remove any condensation when ready to serve)

Slice and serve plain, topped with cinnamon whipped cream or vanilla ice cream!