Preheat the oven to 350 degrees F. Poke holes all over the sweet potatoes and place them on a microwave-safe plate. Microwave for 5 minutes flipping the potatoes over halfway through. (see note)
Poke a knife into the potatos. If there is no resistance they are ready. If there is resistance, place them back in the microwave and heat in 30-second intervals until soft. Let the potatoes cool to room temperature.
Take the peel off the potatoes and place them in a large bowl. Whip them with an electric hand mixer until smooth. Add in the butter and mix until combined. Add the brown sugar and granulated sugar, mix until the sugar has dissolved.
Add the eggs and mix until smooth. Add the heavy cream, flour, lemon juice, vanilla, salt, cinnamon, cloves, ginger, and nutmeg, mix until completely combined, scraping the sides of the bowl as needed.
Place the pie crust into a pie plate and crimp the edge. Add the sweet potato filling to the pie crust and smooth out the top.
Bake for 45-50 minutes until set. The filling might be the slightest bit jiggly once the cooking time is up. The pie is ready when a butter knife inserted into the center comes out mostly clean. Let the pie cool to room temperature before slicing to serve, or chill until ready to serve.
Notes
If you don't have all the spices listed above or don't care for some of them, you can substitute more cinnamon in its place.
Regular milk or evaporated milk can be used in place of heavy cream.
The sweet potatoes can also be boiled in the skin or baked to cook the flesh. Microwaving is just the fastest option.