Preheat the oven to 350 degrees.
On a floured surface, roll out cookie dough, slightly larger than your pan.
Carefully transfer cookie dough to pan, fold edges down to meet the pan.
Bake cookie dough according to package directions, approximately 11 minutes.
Remove the pie crust from the oven and allow to cool completely.
Increase oven temperature to 450 degrees F.
Place the sweet potatoes on a cookie sheet and bake them for 50-60 minutes or until soft.
Remove the potatoes from the over, and carefully slice them open and scoop out the flesh.
Lower the oven temperature back to 350 degrees F.
Add the flesh to your stand mixer and mix the sweet potatoes. Add the butter and mix well. Add the sugar, heavy cream, eggs, nutmeg, cinnamon, cloves, lemon juice and vanilla extract. Beat until smooth.
Pour the pie filling into the baked, cooled pie crust.
Bake at 350 degrees F for 40-50 minutes.
Cool to room temperature, cover with plastic wrap and chill overnight.