In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tbsp at a time, until the dough comes together.
Roll into a disk, wrap in plastic, and chill for 30 minutes.
Roll out dough, fit into a 9-inch pie dish, and crimp edges. Preheat oven to 350°F (175°C).
Boil or bake sweet potatoes until tender. Peel and mash until smooth (no lumps).
In a bowl, beat melted butter, sugars, eggs, evaporated milk, and vanilla.
Add mashed sweet potatoes, cinnamon, nutmeg, cloves, and salt. Mix until creamy.
Pour filling into the unbaked pie crust.
Bake for 55–60 minutes, or until the center is set (a knife should come out clean).
Cool completely (2+ hours) before slicing.
