Preheat your oven to 425°F (220°C). Wash and pierce the sweet potatoes with a fork and roast them on a baking sheet for about 60 minutes, until fork-tender.

Let the baked sweet potatoes cool for 10-15 minutes. Slice them in half and scoop the flesh into a large mixing bowl.

Mash sweet potato flesh until smooth, then stir in melted butter. In a separate bowl, whisk together sugar, flour, cinnamon, nutmeg, clove, and salt, then mix into mashed sweet potatoes.

Pour in milk, cream, and vanilla extract, folding them into the mixture until fully blended.

Transfer mixture to a high-powered blender and blend on high for 30 seconds until silky and homogeneous.

Whisk eggs in a separate bowl until pale, then mix into the sweet potato filling until combined.

Pour the filling into a pre-baked pie crust, smoothing the top with a spatula.

Bake at 350°F (175°C) for 45-50 minutes, until the edges are set but the center is slightly jiggly.

Let the pie cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours or overnight to set.