Pie Crust
1 1/2 C Flour
1/2 tsp Salt
1/2 C Butter Flavored Shortening Chilled
1/3 C Ice Water
Filling
3 large Orange Fleshed Sweet Potatoes scrubbed
8 Tbs Butter melted
3/4 C packed Brown Sugar
1/2 C Sugar
2 Eggs beaten
1/4 C Half-and-Half
3/4 tsp Cinnamon
1 tsp nutmeg
Whipped Cream for serving
For the crust
Sift flour and salt into a medium bowl. Add the shortening. Using a pastry blender cut in the shortening until the mixture is coarse crumbs. Stirring with a fork slowly add enough water for the mixture to clump together. Shape dough into a disk, wrap in saran wrap and refrigerate for an hour.
On a lightly floured surface roll the dough into a 13 inch circle and transfer to a 9-inch pie pan. Cut excess dough leaving enough to fold the edges into desired look.Cover with plastic wrap and refrigerate while making the filling.
Filling
Bring a pot of lightly salted water to a boil. Add the sweet potatoes and reduce heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes ad place in a medium bowl.
Mash with a mixer on medium speed until very smooth. Measure 3 cups of mashed sweet potatoes, Keep any extra for another use.
Preheat the oven to 400. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 C of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown about 15 minutes. If the pie shell puffs do not prick.
In a mixing bowl on low speed mix the mashed sweet potatoes, the remaining butter and 1/2 c brown sugar, the sugar, eggs, half-and-half, cinnamon, and nutmeg. Pour into the partially backed pie shell. Smoothing the top.
Reduce oven temperature to 359. Bake until a knee inserted in the center of the filling comes out clean. About 1 1/2 hours. Cool completely on a wire cake rake. Cover and refrigerate until ready to serve with whipped cream.
