Combine dry ingredients: In a food processor, add flour, salt, and sugar. Pulse a few times to mix.

Add butter: Add cold, cubed butter to the food processor. Pulse several times until the mixture resembles coarse crumbs, about the size of small peas.

Add ice water: Slowly pour in the ice water while pulsing, just until the dough starts to come together. It should hold when pinched but not be sticky.

Divide and chill: Turn the dough onto a lightly floured surface. Divide into two equal pieces. Flatten each piece into a disc, wrap in plastic wrap, and refrigerate at least 1 hour.

Prep and bake: Preheat oven to 450°F. Scrub sweet potatoes, prick with a fork, and place on a baking sheet. Bake for 50–60 minutes, or until tender.

Cool and peel: Let cool enough to handle, then remove skins and mash the flesh in a large bowl. Measure 2 cups of mashed sweet potato.

Beat sweet potatoes and butter: Use a handheld electric mixer to beat the mashed sweet potatoes with softened butter for 2–3 minutes until smooth and fluffy.

Add sugars and milk: Add granulated sugar, brown sugar, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt. Beat until everything is well combined.

Add eggs: Add eggs and mix until the filling is completely smooth. Be sure not to overbeat once the eggs are in.

Pour filling into crust: Take the prepared crust out of the refrigerator. Pour the sweet potato filling into the crust and smooth the top with a spatula.

Bake: Reduce oven temperature to 350°F. Bake for 55–65 minutes, or until the center is set and a toothpick inserted comes out clean.

Cool: Let the pie cool completely on a wire rack before slicing. It will continue to firm up as it cools.

Serve at room temperature or chilled. Top with fresh whipped cream if desired.