Add 25 oz sweet potato chunks to a big bowl and steam them for 20 minutes or until fork-tender.

In the same bowl, add 3/4 cup of whole milk. Use a stick blender to blend the sweet potato chunks with milk until silky smooth. Set aside to cool.

Prepare the crust: In another bowl, add 3/4 cup all-purpose flour, 2 tbsp vegetable shortening, 1 tbsp cornstarch, 1/4 tsp baking powder, and 1/4 cup ice water. Mix well. Knead the dough until finely cooperated. (The dough should be non-sticky)

Roll the dough out (2 mm thin) into a circle large enough to cover your pie dish.

Transfer the sheet of dough onto the pie dish and gently press it down. With a fork, poke small holes at the bottom of the crust prior to baking to keep the pie from bubbling up.

Preheat the oven to 350°F for 5 minutes. Bake the crust for 7 minutes.

Prepare the filling: In a bowl, add 4 tbsp heavy cream, 1 tbsp unsalted butter, 1 medium egg, 2 large egg yolks, 1/4 tsp salt, 1 oz white sugar, 1/4 tsp ground ginger, 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp cloves. Vigorously whisk until all the ingredients blend.

Take the crust out of the oven. Gently pour in the filling. Bake the pie at 350°F for 40 minutes.

Remove the pie from the oven and let it cool down completely. Place it in the fridge for 8 hours or overnight.

Serve.