Experience the warmth of autumn with our Double-Crusted Sweet Potato Pie, a comforting dessert that embodies the rich flavors of the season. This classic pie features a luscious filling made from sweet potatoes, nestled between layers of flaky, buttery crust. Perfect for holiday gatherings or any occasion that calls for a slice of sweet indulgence, this recipe is a celebration of traditional goodness. Join us on a journey of baking bliss as we create a pie that captures the essence of fall in every bite. 
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 to 1/2 cup ice water
For the Filling:
- 3 cups cooked and mashed sweet potatoes (about 3 medium-sized sweet potatoes)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the Crust:
Crusts:
Cake:
2 cups heavy whipping cream
