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1
Make the pie crust dough: In a large bowl, whisk together the flour, sugar, and salt.
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2
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
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3
Tossing the flour mixture with a fork, sprinkle in the ice water, mixing just until the dough is moist enough to hold together when pinched between your thumb and forefinger.
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4
(You may have to add more ice water.)
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5
Gather the dough up to form a thick flat disk, and wrap it in waxed paper.
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6
Refrigerate for at least 1 hour or overnight.
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7
Meanwhile, make the filling: In a large saucepan of boiling water, cook the (unpeeled) sweet potatoes until tender when pierced with the tip of a knife, about 25 minutes.
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8
Drain, rinse under cold running water, and drain again.
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9
Allow the sweet potatoes to cool slightly, then pare and mash them.
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10
You should have about 2 cups mashed sweet potatoes.
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11
Mix the mashed sweet potatoes with the sugar in a large bowl.
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12
Add the eggs and beat well.
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13
Beat in the cinnamon, vanilla, nutmeg, cloves, and salt.
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14
Add the milk and beat well.
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15
Beat in the flour.
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16
Cover with plastic wrap, and refrigerate until ready to use, up to 8 hours.
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17
Make the praline topping: In a medium bowl, combine the pecans and brown sugar.
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18
Drizzle with the melted butter, and combine with your fingertips until moistened and crumbly.
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19
Set aside at room temperature.
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20
On a lightly floured surface, roll out the dough to form a 14-inch circle about 1/8 inch thick.
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21
Transfer it to a 10-inch round pie plate.
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22
Fold over 1 inch of the excess dough, and flute the edges decoratively.
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23
Pour in the filling and spread it out evenly.
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24
Crumble the praline topping over the filling.
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25
Bake until the filling is set, about 35 to 40 minutes.
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26
Cool on a wire cake rack until warm, about 10 minutes.
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27
Serve warm, with scoops of vanilla ice cream.
