INGREDIENTS

INSTRUCTIONS

On a lightly floured work surface, roll out the dough into a 13-inch
circle about 1/8 inch thick. Fold the dough in half. Transfer to a
9-inch pie pan, and gently unfold the dough to fit into the pan.  Using
scissors or a sharp knife, trim the dough to a 1-inch overhang.  Fold
the dough under itself so the edge of the fold is flush with the  edge
of the pan. Flute the dough around the edge of the pan. Cover  with
plastic wrap and refrigerate while making the filling. Bring a  large
pot of lightly salted water to a boil over high heat. Add the  sweet
potatoes and reduce the 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
and place in a medium bowl. Mash with an electric  mixer on medium
speed until very smooth. Measure 3 cups mashed sweet  potatoes, keeping
any extra for another use, and set aside. Preheat  the oven to 400
degrees F. Uncover the pie shell and brush the  interior with some of
the melted butter. Sprinkle 1/4 cup 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 it.
Meanwhile, in a medium bowl, using  an electric mixer on low speed, mix
the mashed sweet potatoes, the  remaining melted butter and 1/2 cup
brown sugar, the granulated  sugar, eggs, half-and-half, cinnamon, and
nutmeg. Spread into the  partially baked pie shell, smoothing the top.
Reduce the oven  temperature to 350 degrees F. Bake until a knife
inserted in the  center of the filling comes out clean, about 1 1/2
hours. Cool  completely on a wire cake rack. Cover and refrigerate
until ready to  serve.  Makes 8 servings.  Basic Piecrust:  1.Sift the
flour and salt into a medium bowl. Add the shortening.  Using a fork or
a pastry blender, cut the shortening into the flour  until the mixture
resembles coarse crumbs with a few pea-sized bits.  2.Stirring with the
fork, gradually add enough of the water until the  mixture clumps
together (you may need more or less water). Gather up  the dough and
press into a thick disk. If desired, wrap the dough in  wax paper and
refrigerate for up to 1 hour.  Makes one 9-inch piecrust  Converted by
MC_Buster.  NOTES : From Patti La Belle  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2043
Calories From Fat: 918
Total Fat: 104.3g
Cholesterol: 616.2mg
Sodium: 1322.5mg
Potassium: 384.2mg
Carbohydrates: 246.5g
Fiber: 6.6g
Sugar: 101.4g
Protein: 33.1g