-
1
Heat the oven to 350 degrees F and arrange a rack in the lower third.
-
2
Place a baking sheet on the rack.
-
3
Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick.
-
4
Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal.
-
5
Place in the refrigerator while you make the filling.
-
6
Place the measured flour, cinnamon, allspice, baking powder, cloves, and salt in a small bowl and whisk to combine; set aside.
-
7
Place the sweet potatoes in a stand mixer fitted with a paddle attachment and mix on medium speed until smooth, about 3 minutes.
-
8
Add the eggs 1 at a time, letting the first completely incorporate before adding the second.
-
9
Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
-
10
Return the mixer to medium speed, add the sugar, and mix until fully incorporated, about 1 minute.
-
11
Reduce the speed to low, add the reserved flour mixture, condensed milk, melted butter, and vanilla and mix until just incorporated.
-
12
Transfer the filling to the crust.
-
13
Place the pie on the hot baking sheet and bake until the filling is just set in the middle and the edges are puffed, about 50 to 60 minutes.
-
14
Remove to a wire rack and let cool completely before serving, about 1 hour.
