Roast the sweet potatoes, then scoop out the flesh and add it to a food processor and blend until completely smooth, then transfer to a large mixing bowl.
2 cups sweet potato puree
Whisk together the eggs, sugar, vanilla and salt in a large bowl.
Add the sweet potatoes, cinnamon, ginger, and cloves and whisk to combine.
3 large eggs, ⅓ cup granulated sugar, 1 teaspoon vanilla paste or extract, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
Add the whole milk and heavy whipping cream and whisk it together until completely smooth.
½ cup whole milk, ½ cup heavy whipping cream
Pour it on top of the crust, then bake for 35-40 minutes until set and slightly puffy around the edges and keeps a slight jiggle in the center.
Note: when tapping the side of the pan, the center will have a jello-type jiggle, but it should not be sloshy.
Remove to a wire rack to cool for one hour, then transfer to the fridge and cool completely (uncovered) for at least 3 hours to fully set.