From the Virginia Cookbook
Make sure there's some leftover pie. It always tastes even better the next day, refrigerated or even frozen. Lasts forever frozen.
The crust recipe we use is not printed with the pie filling recipe, but is a dough created by Paul, and is absolutely perfect for the filling and no other should be used, in my opinion.
Filling:
1 lb. sweet potatoes
6 eggs
1 1/2 cups sugar
1 1/2 cups butter
grated nutmeg
grated rind and juice of 1 lemon*
5 oz. brandy (or we like dark rum)
*if large lemon do not use whole peel
For crust:
1 stick butter, softened
4 oz. cream cheese
1 cup flour, plus more as neeeded
Boil sweet potatoes until very tender. Rub the potatoes while hot through a colander (or use a food processor). Cream the butter and sugar until very light and add to potatoes. Beat eggs until light and add to mixture. Flavor with grated nutmeg, juice and grated rind, and brandy. Line a pie plate with rich pastry. Pour the filling in and bake in a 350 degree oven. (Optional; though we never do this: When done, sprinkle with sugar and cover with fine bits of citron.)
Crust:
Using a food processor, blend softened butter and cream cheese. Add cup of flour a little at a time until dough pulls together a bit. Use more or less flour as needed; I tend to find it needs quite a bit more. Wrap and refrigerate until firm. Roll between two sheets of floured wax paper to 1/8" thickness.