Preheat your oven to 425°F (220°C). Wrap each sweet potato in foil and pierce with a fork. Bake for about 60 minutes until fork-tender.

Once baked, let the sweet potatoes cool, then cut in half and scoop the flesh into a bowl. Mash until smooth and creamy, mixing in melted butter.

In a separate bowl, whisk together granulated sugar, flour, cinnamon, nutmeg, clove, and sea salt. Gradually add this dry mixture to the mashed sweet potatoes.

Stir in whole milk, heavy whipping cream, and vanilla extract until smooth, using a blender if necessary.

Separate, beat the eggs until frothy, then fold them into the sweet potato mixture until fully incorporated.

Pour the filling into the partially blind-baked pie crust, smoothing the top.

Bake at 350°F (175°C) for 45-50 minutes until edges are set. The center should jiggle slightly.

Cool on a wire rack for 1-2 hours, then refrigerate for at least 3 hours or overnight before serving.