Preheat the oven to 425°F. Line a baking sheet with foil. Prick the sweet potatoes all over with a fork and place on the baking sheet. Bake for 45 minutes-1 hour or until very soft and tender. Remove from the oven and let cool for at least 30 minutes. Peel, discard the skins, and mash the sweet potatoes in a mixing bowl or blitz until smooth in a food processor. (Should yield about 2½-3 cups.) Reduce the oven temperature to 350°F.
2 large sweet potatoes*, ~2 1/2-3 cups
Melt the butter in a sauce pan and add in the cinnamon stick and cloves. Let this cook over low heat for 5 minutes, then remove from heat and discard cloves and cinnamon stick.
4 Tbsp. unsalted butter, 1 stick cinnamon, 1 tsp. whole cloves
Use a stand mixer fitted with the whisk attachment or a hand mixer, beat the melted butter with remaining filling ingredients until smooth, light, and fluffy. (Be sure the sweet potato is no longer hot when mixing. Let sweet potato cool after roasting).
1, 14 oz. Can sweetened condensed milk, 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2 tsp. salt, 4 large eggs, room temperature, 2 tsp. vanilla extract, 2 tsp. lemon juice
Pour this mixture into cooled pie crust and bake for 45 minutes or until the filling is set and barely jiggles in the center.
Let cool for at least another 45 minutes before serving. Top with whipped cream and enjoy!