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Preheat oven to 400°F and line a baking sheet with parchment paper. Cook sweet potato for 45 minutes, then let cool and mash. This could be done up to 2 days in advance and kept in the refrigerator.
Add sweet potato, coconut cream, maple syrup, cinnamon, nutmeg, cloves, salt, and arrowroot powder into a high-speed blender. Blend until incorporated, about 20 seconds.
Transfer into a container designed for storing ice cream or a container with a lid. Top with dollops of cashew butter, do not mix. Close the lid and transfer to the freezer for 1 hour.
Remove from the freezer and stir really well, as the edges will start to firm up first. Add back into the freezer and do this every 30 minutes until you reach your desired consistency, 2-3 hours should do it. If you let it freeze overnight, you will need to let it sit at room temperature for about 15 minutes to soften before serving.
When ready to serve, prepare the optional chocolate topping by melting the coconut oil, transferring it to a small bowl, and adding the cacao and maple syrup, mixing well until incorporated.
Scoop ice cream into individual bowls and drizzle with chocolate sauce if desired.