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1
Preheat a gas or charcoal grill.
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2
Place the sweet potatoes on the grill and cook, turning often, until the sweet potatoes are soft and yield when gently squeezed, about 30 to 45 minutes.
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3
Remove from the grill and allow to cool before handling.
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4
Scoop the sweet potato flesh into a mixing bowl and discard the skins.
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5
With a potato masher or heavy fork, mash the potatoes with the cream, then add the brown sugar, pecans, Bourbon, cinnamon, nutmeg and egg, mixing well.
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6
Divide the mixture into 6 portions.
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7
Place 1 pie crust on a flat work surface and place one portion of the sweet potato mixture in the middle.
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8
Top the sweet potato filling with half of a chocolate bar and 2 tablespoons marshmallows, then fold one half of the crust over the filling.
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9
Crimp the edges of the pie crust and turn over to seal well.
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10
Repeat with the remaining crusts and fillings.
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11
Gently rub about 1 teaspoon butter on both sides of the pies and place in aluminum foil.
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12
Place the filled pies on the grill, and cook for 5 minutes on each side.
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13
Unwrap the pies and return to the grill to brown on both sides, being careful that the crusts do not burn, about 2 minutes per side.
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14
Serve immediately.
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15
In a mixing bowl, combine the flour, salt, and sugar.
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16
Add the shortening and work it in with your fingers until the mixture resembles coarse crumbs.
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17
Add the water to the flour mixture, 1 tablespoon at a time, and work it in with your fingers, adding only as much as needed to form a smooth ball of dough.
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18
Wrap the dough in plastic wrap and allow to rest in the refrigerator at least 30 minutes.
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19
Remove the dough from the refrigerator and place on a lightly floured surface.
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20
Divide the dough into 6 small disks.
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21
Roll each piece of dough out on the floured surface into a circle about 6 inches in diameter and 1/8 inch thick.
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22
Fill and proceed as directed in the recipe.
