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1
Combine flour and salt in processor.
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2
Add shortening and butter.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Mix in enough water by tablespoonfuls to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill until firm enough to roll out, about 1 hour.
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7
Roll out dough on lightly floured surface to generous 1/8-inch-thick round.
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8
Transfer round to 9-inch-diameter glass pie dish.
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9
Trim edge to 3/4-inch overhang.
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10
Fold overhang under and crimp edge decoratively.
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11
Refrigerate while making filling.
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12
Position rack in bottom third of oven and preheat to 400F.
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13
Pierce potatoes with toothpick.
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14
Cook in microwave on high until tender, about 6 minutes per side.
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15
Cut open and cool completely.
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16
Scrape potatoes into processor; discard skins.
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17
Blend until smooth.
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18
Measure enough sweet potato puree to equal 1 1/2 cups.
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19
Reserve remaining puree for another use.
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20
Place puree in large bowl.
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21
Add brown sugar and next 6 ingredients and whisk until smooth.
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22
Transfer filling to prepared pie crust.
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23
Bake until filling puffs around edges and is set in center, about 50 minutes.
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24
Transfer to rack; cool completely.
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25
Refrigerate until cold, at least 3 hours.
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26
(Can be prepared 1 day ahead.
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27
Cover and keep refrigerated.)
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28
Serve pie with whipped cream.
