Preheat the oven to 400°F. If using fresh sweet potatoes, bake them until fork-tender, then cool, peel, and mash until smooth.
In a large bowl, whisk the mashed sweet potatoes with the eggs until well combined. Add the sugar, salt, cinnamon, ginger, cloves, and vanilla, then mix until smooth.
Slowly pour in the evaporated milk or cream while stirring until the filling is creamy and evenly blended. Pour the mixture into the unbaked pie crust.
Bake for 15 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for 35–40 minutes, or until the center is set but still has a slight jiggle.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to firm as it cools.
For the topping, mix the softened butter, brown sugar, chopped pecans, heavy cream, and salt until a thick, crumbly mixture forms. Spread it evenly over the cooled pie.
Place the pie under the broiler for 2–3 minutes, watching closely, until the pecan topping is bubbling and caramelized. Let cool for several minutes before slicing.
