Preparation

做馅饼面团

• 将面粉，糖和盐混合在一个大碗中。加入一半的黄油。用手轻轻扔黄油，涂上面粉。使用糕点切割机或两把刀，将黄油切成面粉，直到混合物具有粗燕麦片的质地。加入剩余的黄油和缩短，轻轻折腾，然后迅速切割，直到较大的碎片大约是肾脏豆的大小。

  用手将混合物扔时，将冰水撒在上面。继续在手指之间折腾，直到均匀湿润。面团应该看起来蓬松，但是当在手掌中轻轻挤压时，面团会保持在一起。如果没有，请再加一点水。将面团聚集成一个球 - 不要揉个球，只需将其挤入一个固体质量即可。将面团压入平盘中，然后用塑料紧密包裹。冷藏至少2小时或最多2天。

  在略微面粉的表面上，将面团滚到直径12到13英寸的1/8英寸厚的圆圈。将面团轻轻地放入9英寸的馅饼板中，请注意不要拉伸。将边缘修剪到1/2英寸的悬垂物中。将悬垂的折叠在下面形成厚边 - 如果某些区域稀疏，则使用三层饰物将其散装。压接边缘。用叉子将面团刺入。覆盖并冷藏直到牢固至少1小时或过夜。

  将架子放在烤箱的中心，然后将烤箱加热到425°F。

  用羊皮纸或箔纸在馅饼外壳上排成一列，并充满馅饼重量或干豆。烘烤，直到边缘刚开始变成金色，大约15分钟。仔细去除羊皮纸和重量，并将烤箱温度降低至375°F。继续烘烤，直到外壳的底部看起来干燥，并且刚刚开始变成金黄色，再增加10至15分钟。完全在电线架上冷却。

Make the filling

• Raise the oven temperature to 400°F. Prick each potato once and roast on a rimmed baking sheet until tender, about 1 hour. Let cool. When the potatoes are cool enough to handle, peel them and cut away any dark spots. Pass the potatoes through a food mill or potato ricer; you’ll need 2 cups. (The potatoes can be prepared to this point up to a day ahead. Refrigerate and return to room temperature before continuing with the recipe.)

  Put the potato purée, half-and-half, eggs, sugar, rum, ginger, cinnamon, vanilla, salt, cloves, nutmeg, and pepper in a blender and blend until well combined, 1 to 2 minutes. Transfer the sweet potato mixture to a 3-quart saucepan and warm just slightly (to about 100°F) over medium-low heat, stirring constantly, about 2 minutes. Pour the filling into the baked pie shell and bake at 400°F until just set in the center, 25 to 30 minutes. Transfer to a wire rack and let cool completely. Slice and serve with a generous dollop of whipped cream (if using).