1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and add the pecans on top (the ones for the filling and the decorations together) – toast for about 6-8 minutes or until nicely toasted and fragrant. Take out of the oven, let cool down a bit, and then chop. Set the ones for the decorations aside.

2. Adjust the heat of the oven to 390°F (200°C). Use the same baking sheet and place the sweet potatoes on top. Prick the sweet potatoes several times with a fork and bake for about 45-60 minutes (depends on the size) – turn them once in a while. Check at the end of the baking time with the fork if the potatoes are cooked through. They should be soft all the way through. Take out of the oven and let cool down a bit, then peel and mash with a fork until you get a smooth paste. Set aside.

3. While the sweet potatoes are in the oven, you can prepare the dough by mixing the water with the apple cider vinegar. Place in the fridge for some time (or add an ice cube) to cool it down. Mix the flour with salt and sugar in a large bowl, add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Gradually add the cold vinegar-water mix and knead quickly with your hands until the dough starts coming together. The dough should not be wet or sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.

4. Roll out the dough on a floured surface slightly larger than a 9 inches (23cm) pie dish. Transfer to the pie dish, tuck in the edges and create a nice edge – use your fingers or a fork to create a pattern. Prick the bottom several times with a fork, sprinkle the chopped pecans for the filling on top, and place in the fridge for another 10-15 minutes.

5. Preheat the oven to 425° (220°C). Prepare the filling by adding the mashed sweet potatoes to a large mixing bowl. Add the eggs and mix until well combined. Add the sweetened condensed milk, vanilla extract, cinnamon, nutmeg, cloves, and salt and mix everything until well combined and smooth. Pour the filling into the prepared pie crust with the pecans, smooth out the top and bake for 15 minutes, then reduce the heat to 350° (180°C) and bake 30-35 minutes more. The filling should be set but can still wobble a bit in the center. Take out and let cool down completely for several hours or overnight.

6. When ready to serve make the whipped cream by adding the heavy cream, confectioners’ sugar, and vanilla extract to a tall vessel and whisk until stiff peaks form. Fill the whipped cream into a piping bag with a star tip and decorate the pie. Sprinkle with the chopped toasted pecans you set aside and serve.