Ingredients

• 1 Pie Dough
• All-purpose flour for dusting
• 8 tablespoons (1 stick) unsalted butter, melted, divided
• 3/4 cup packed light brown sugar, divided
• Kosher salt
• 2 large orange-fleshed sweet potatoes (about 1 3/4 pounds)
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/4 cup half-and-half
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Instructions

1. Roll out prepared dough into a 13” round on a lightly floured surface. Roll dough loosely around rolling pin then carefully unfurl into 9” deep dish pie plate. Lightly press into plate. Leave 1” dough hanging over edge, trimming any excess dough. Tuck dough under itself, then crimp edge as desired. Cover with plastic wrap and chill while making filling, at least 30 minutes or overnight.
2. Put oven rack in middle position and preheat oven to 400°F.
3. Uncover pie shell, prick bottom with a fork, and brush bottom and sides with 1 Tbsp. melted butter, leaving edge unbuttered. Sprinkle 1/4 cup brown sugar over bottom. Bake until pie dough is set and just beginning to brown, about 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.
4. Bring a large pot of lightly salted water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 35-40 minutes. Drain, rinse under cold water, and peel.
5. Transfer sweet potatoes to food processor and mix to form a very smooth purée. Measure purée, then return 2 1/2 cups to food processor (reserve any remaining purée for another use). Add granulated sugar, eggs, half-and-half, cinnamon, nutmeg, and remaining 7 Tbsp. butter and 1/2 cup brown sugar. Mix until smooth. Spread filling into prepared pie shell, smoothing the top.Place pie pan on a baking sheet and place in oven. Bake until crust is lightly golden and filling is almost set with a slight jiggle in center, about 1 hour. Cool completely on a wire rack. Cover and refrigerate until ready to serve.Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.