Place the sweet potatoes in a large pot and add enough water so they are covered by at least 1-inch. Bring to a boil over HIGH heat. Reduce the heat to MEDIUM, cover and cook until the sweet potatoes are tender all the way through when pierced with a sharp knife, about 30 minutes (this can take longer depending on the size of your potatoes). Drain and run under cold water until cool enough to handle. Use paper towels to pull the skins off the sweet potatoes. Allow any excess water to drain off and pat them dry with paper towels (potatoes should be as dry as possible). Place them in a large mixing bowl.
Preheat oven to 425 degrees F.
Using an electric mixer on LOW speed, mix the sweet potatoes until well mashed. Add the melted butter, the granulated sugar, brown sugar, eggs, and half-and-half, and vanilla and mix again to combine. Add the cinnamon, nutmeg, cloves, and salt and mix again until smooth.
Pour the mixture into the pie crust, smoothing the top with the back of a spoon. Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F and bake for an additional 40 minutes or until a knife inserted near the center comes out clean.
Remove the pie from the oven and allow it to cool completely before transferring it to the refrigerator. Chill for several hours or even better, overnight, before serving.