Step 1: Peel the sweet potatoes and cut them into 1-inch chunks. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
Step 2: Drain the sweet potatoes thoroughly. For the silkiest filling, you can press them through a potato ricer or a fine-mesh sieve into a large mixing bowl. Alternatively, mash them very well with a potato masher until no lumps remain. Let them cool slightly.
Step 3: To the cooled, mashed sweet potatoes, add the softened unsalted butter. Mix until fully incorporated and smooth.
Step 4: Add the granulated sugar, light brown sugar, eggs, whole milk, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt to the sweet potato mixture.
Step 5: Using an electric mixer (handheld or stand mixer) on medium speed, beat the mixture until it is completely smooth and light, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 6: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie plate.
Step 7: Pour the sweet potato filling into the pie crust, spreading it evenly with a spatula. Ensure the top is smooth and level.
Step 8: Bake the pie for 50-60 minutes, or until the edges are set and slightly puffed, and the center is mostly set with a slight jiggle. If the crust begins to brown too quickly, you can loosely tent the edges with aluminum foil.
Step 9: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing.
Step 10: Store any leftover sweet potato pie in the refrigerator. Consider using airtight containers for optimal freshness.