My Size Sweet Potato Pies

My, it looks like this is catching on already. It's great to have the pictures too, but it appears we dined with the lights off. I, for one, am not ashamed and believe we should always leave the lights proudly on.

I improvised on my recipe a fair ammount, but I will try to recreate the scene of the crime as best I can. The Charge? Tasty was the case that they gave me...

Filling:
2 Large Sweet Potatoes (about 2 cups when mashed)
1 1/2 tsp. Salt
1 tsp Cinnamon
1/4 Cup Sugar
2 Tbsp. Butter
1/4 tsp. Ground Cloves
1/2 Cup Milk
1 Egg

1. Bake the Sweet Potatoes at 375 for about an hour or until very soft. Many of the recipes I consulted said to boil and skin the potatoes first, which I'm sure is faster but I like to bake them for the smell and so they get really tender. Once baked, scoop out the flesh (the skins will practically slip off) into a bowl. You'll barely need to mash them but do so to get a proper mush.

2. Add in Sugar, Salt, Cinnamon, Butter, and Cloves while mixing. Butter first is a good idea so that the heat melts it. This is also your chance to mix in all other extras to your taste. Proportions of spices can be varied also in order to get the right taste before the egg goes in. Finally, stir the egg into the milk and combine with the rest of the ingredients. Mixture should be most soupy. Let it chill in the fridge.

Crust:

2 Cups White Flour! (Or one White and one Wheat, like a Sinatra/Wonder Duet)
1 tsp. Salt
Lemon or Orange Zest (Not necessary, but so good)
3/4 stick of butter (6 Tbsp.), partly frozen
Iced out Water

1. Mix Flour, Salt, and Zest together in a bowl. Zesting the citrus can be done with a knife for that raw quality, but it adds more taste if you do it with a fine grater).

2. Take the chilled butter and stick it on a fork. Get busy with a sharp knife or carrot slicer and shave the stick of butter as thinly as you can into the flour mix. The last bits you may have to dice differently but this should work for most of it.

3. Add the cold water a Tablespoon at a time and start mixing. The game is over once you have turned the dry ingredients into a dough with as little water as possible. Roll into a dough ball and set aside.

The Main Event:

1. Butter up 2 muffin tins. Start pinching off small pieces of dough and roll them out into rough circles, about 5 inches in diameter. They don't need to be very thick, but making a wider circle may be a better aesthetic choice. Place the crust circles into the muffin wells. Unlike a regular pie, these crusts will fold and overlap on the sides a little because of what I am sure is an interesting topology problem.

2. Pour in filling mixture evenly for all twelve mini-pies. Preheat the oven to 350 and bake for about 35-40 minutes or until a knife comes out relatively clean.