Sift flour and icing sugar into a large bowl.

Add cubed butter and rub with fingertips until mixture resembles coarse crumbs.

Add ice-cold water and gently mix until dough comes together.

Roll into a ball, wrap in plastic, and refrigerate for at least 15 minutes.

Steam sweet potato chunks until tender.

Place cooked sweet potato chunks into a blender or food processor.

Add milk, brown sugar, melted butter, cinnamon, nutmeg, and cloves.

Blend until smooth.

Let the mixture cool slightly.

Add eggs and vanilla extract, then blend again to combine.

Preheat oven to 350F (180C).

Remove pie dough from fridge and place on a floured surface.

Roll out to fit a pie tin.

Place dough in tin and press down onto base and up the sides to make the shell.

Trim the sides and then press down with a fork or your fingers.

Line pastry shell with baking paper and fill with pie weights.

Bake for 10-12 minutes until partially cooked.

Remove from oven and remove pie weights and baking paper.

Cool for 1 or 2 minutes.

Pour sweet potato mixture into the pie shell.

Bake for a further 35-40 minutes.

Remove from oven and cool completely.

Serve with whipping cream or vanilla ice cream on the side.