First, wash and pierce sweet potatoes with a fork. Then place in a pot, cover with water, and boil until tender, about 40 minutes. After boiling, drain and cool slightly. Next, peel and mash until smooth, then let cool.
Meanwhile, prepare the crust by whisking flour, salt, and sugar in a bowl. Then cut cold butter into cubes and add. Work butter into flour until crumbly. Next, mix ice water with lemon juice and drizzle into the flour mixture until dough forms. Then gather dough, divide into two discs, wrap, and chill for at least 30 minutes.
Once chilled, roll one dough disc on a floured surface and fit into a pie dish. Then trim edges and chill crust again.
For the filling, beat mashed sweet potatoes with softened butter until smooth. Next, mix in dark brown sugar. Then add eggs one at a time, mixing after each. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Add evaporated milk and Vanilla Extract (Alcohol-Free) and stir until creamy.
Remove chilled crust and fill with sweet potato filling. Then whisk one egg with milk and brush edges of crust.
Bake at 350°F (175°C) for about 60 minutes. If edges brown too quickly, cover with foil. After baking, cool pie completely on a rack before slicing.
Serve chilled or at room temperature, topped with whipped cream.