• 
  
  
• 1. Preheat the
  oven to 350°F. Line a baking sheet with parchment paper. Place the sweet
  potatoes on the baking sheet and bake for about 60 minutes or until they are
  fork-tender. Once they are cooked, let them cool completely.
• 
  
  
• 2. To make
  the crust dough, combine all the ingredients in a bowl using an electric mixer.
  Then refrigerate the dough for 30 mins.
• 
  
  
• 3. After 30
  minutes, place the cooled dough on a piece of parchment paper and form into a
  ball. Then place a second piece of parchment paper on top of the dough and roll
  to a round 12-inch circle.
• 
  
  
• 4. Peel off
  the top sheet of parchment paper and place the dough into a 9” diameter glass
  pie dish with the second sheet of parchment paper facing up. Then remove the
  parchment paper.  Gently press the dough
  into the pie dish and huddle together in cracks. Use a sharp knife to even out
  the top crust line.
• 
  
  
• 5. For the
  filling, cut the sweet potatoes in half lengthwise and scoop out the inside of
  the potato and put it in a large mixing bowl, then mash the potatoes.
• 
  
  
• 6. Once
  mashed, add the remaining ingredients and use an electric mixer to combine.
  Spread the filling into the prepared pie crust.
• 
  
  
• 7. Bake the
  pie in the preheated oven at 350 degrees for 50-60 minutes or until the center
  of the pie is firm. Let the pie cool completely.
• 
  
  
• 8. Slice the
  pie into even pieces and serve with whipped cream.
• 
  
  
• 
  
  

Notes:

• 
  
  
• ?      If you’re using canned pureed sweet potato
  (which is fine), place it on paper towels to gently drain out some of the
  excess water. You won’t need to do this if you baked the potatoes yourself.
• 
  
  
• ?      Store the leftovers covered in the
  refrigerator for up to 4 days.
•