K-Paul's Sweet Potato Pecan Pie

(one 9" pie)
(with a few Slice of Heaven adjustments)

First things first- roast 2 or 3 sweet potatoes (you will need 2 cups) It's really better to roast them in the oven, not cook them in the microwave. In the oven, the skins start to caramelize giving the potatoes a deeper flavor.

The crust:
1 and 1/4 cups all purpose flour
1/2 teaspoon salt (I use kosher)
1/4 cup cold unsalted butter, cut in small cubes
1/2 cup chilled shortening, cut in small cubes
1/2 teaspoon orange zest
3-4 Tablespoons fresh orange juice, chilled
1 teaspoon sugar
generous pinch of freshly grated nutmeg

Sift together flour, salt, sugar and nutmeg in a large bowl. Cut in the butter, shortening and zest with your fingers or a bench scraper or two knives until the mixture is crumbly. Add the chilled orange juice combining gently until the mixture forms a soft dough. If it's a touch dry you can add a bit more orange juice. Pat into a disc, turn out onto a piece of plastic wrap, wrap it completely and refrigerate for an hour. When the dough has chilled, roll out on a lightly floured surface and fit into a 9" pie plate. Flute the edges and place the unbaked shell back in the fridge.

The filling:
2 cups of roasted sweet potatoes (just the pulp, not the skin)
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 Tablespoons heavy cream
2 Tablespoons sweet butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon orange zest- add after straining

Preheat the oven to 325 degrees.
Place all of the above ingredients, (potatoes, sugars, egg, cream, butter, vanilla, salt, spices) (except the zest) in the bowl of an electric mixer. Using the paddle attachment with the mixer on low, combine the ingredients until smooth. Do not overmix. Strain the mixture through a fine mesh strainer then stir in the orange zest.
Set the filling aside and prepare the pecan syrup:

1/4 cup granulated sugar
1/2 cup dark corn syrup
1 large egg, room temperature
1 Tablespoon melted unsalted butter
1 teaspoon vanilla extract
pinch salt 
3/4 cup pecan halves

Combine the sugar, corn syrup, egg, melted butter, vanilla and salt in a bowl until sugar dissolves and well blended. Stir in pecans.

To assemble: Pour the sweet potato filling into the prepared pie crust and spread evenly with a small offset spatula. Pour the pecan syrup on top of the sweet potato layer. Place the pie on a half sheet tray and bake in pre-heated 325 degree oven for about an hour and 30 minutes. The pecans will rise to the top as the pie bakes; test the filling with a knife, it should come out clean. If not, bake an additional 10-15 minutes. You can serve this on its own or whip up some heavy cream, confectioners sugar and vanilla extract. At the restaurant, we used to add a serious splash of Frangelico to the whipped cream. I most definitely recommend it.