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1
Preheat the oven to 400 degrees F.
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2
Place the potatoes on a foil-lined baking sheet and bake until tender, 1 hour to 1 hour and 15 minutes.
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3
Remove the potatoes from the oven and let sit until cool enough to handle.
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4
Lower the oven temperature to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.
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5
Remove the dough from the refrigerator and place on a lightly floured surface.
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6
Roll out into a rectangle, about 24 by 8-inches and 1/8-inch thick.
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7
Using a round 4-inch cutter or a plate as a template and a small, sharp knife, cut 12 (4-inch) rounds.
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8
Peel the potatoes and place the flesh in a large bowl.
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9
Add the egg yolk, cane syrup, bourbon, cinnamon, nutmeg, and salt.
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10
Mix until well blended and creamy.
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11
Divide the filling among the centers of the pastry rounds, about 1/4 cup on each.
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12
Bring 1/2 of the pastry round over the other, and press down lightly with your fingertips to enclose the filling and expel any air.
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13
Using the tines of a fork, crimp the edges of the pastry to seal completely.
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14
Place on a parchment-lined baking sheet.
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15
With a pastry brush, lightly brush the tops of each pie with melted butter.
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16
Bake until the crust is golden brown and the filling is warmed through, 20 to 25 minutes.
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17
Remove from the oven and dust lightly with the confectioners' sugar.
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18
Serve warm with a scoop of vanilla ice cream on top and drizzle with Orange Ginger sauce.
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19
Into a mixing bowl, sift the flour, salt, and sugar.
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20
Add the shortening and butter and work it in with your hands until the mixture resembles coarse crumbs.
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21
Add the water, 1 tablespoon at a time, and work it in with your hands to form a smooth dough.
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22
Form into a disk.
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23
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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24
Use as directed in the Baked Sweet Potato Pie recipe.
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25
Combine all ingredients in a saucepan.
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26
Heat over low heat and cook until the mixture comes to a boil.
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27
Reduce to a simmer and cook for 2 minutes.
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28
Remove from the heat and serve warm.
