In a large saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or until very tender. Drain; cool slightly.
Meanwhile, prepare and roll out Southmoreland's Pastry for Single-Crust Pie. Set pastry-lined pie plate aside.
In a large mixing bowl, beat potatoes with an electric mixer until very smooth. Measure 1-1/4 cups mashed potatoes for the pie in the large bowl. Reserve any remaining mashed potatoes for another use. Beat eggs, granulated sugar, brown sugar, melted butter, vanilla pudding, cinnamon, nutmeg, ginger and cloves into the 1-1/4 cups mashed sweet potatoes. Stir in evaporated milk. Pour into pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil.
Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake for 25 to 35 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If you like, serve with whipped cream.