Sweet Potato Pie Crust

This is a recipe that I formulated and entered in a recipe contest.  I did not win, but I think it is a winning recipe.  I used this sweet crust that tastes great with savory meat pie filling. The original recipe is for a shepherd's pie, but you can make individual pies with a little of the topping with the meat filling.
For the pie and topping:  2 large sweet potatoes, 1 cup all-purpose flour, 1 tsp. baking powder, 2 tsp. salt, 3 Tbsp. brown sugar, 2 Tbsp. orange juice, 1 tsp. ground cinnamon, 1/4 ground nutmeg, 1/4 tsp. cloves, 1/4 tsp. ground ginger, 1 Tbsp. butter, 1/4 cup milk and 1-2 Tbsp. cold water.
     Wash and pierce sweet potatoes and wrap in plastic wrap.  Cook in the microwave 10-15 minutes and checking every few minutes until soft in the middle with a fork.(Note: you can cook the sweet potatoes in the oven wrapped in foil until tender.) When potatoes are soft, allow to cool to touch and scoop out middle in a medium bowl.  Mash with potato masher.  Add brown sugar, orange juice and spices; mix until well blended.  Reserve 1 cup of mixture in a small bowl, cover and refrigerate for at least 2 hours. This reserved mixture will make the pie crust. Add butter and milk to the remaining sweet potato mixture and using mixer, blend well. Cover and refrigerate sweet potato topping.
Crust:  Mix flour, baking powder, salt and reserved mixture for crust in a medium bowl. Cut the mixture into the flour with dough cutter or 2 knives.(Note: If you have made pie crust, you are using the sweet potato mixture as butter to cut into the flour.) Add 1-2 Tbsp. of very cold water to have the dough come together.  Form a ball with the dough and wrap in plastic wrap.  Refrigerate for at least 30 minutes.
Meat filling:  While dough is chilling, brown 1 lb. of ground beef, turkey or lamb or combination of the meats. Add to drained off fat of browned meat, 1/2 finely chopped onion, 2 cloves of minced garlic, 2 Tbsp. finely chopped red bell pepper, 1/4 cup finely chopped peeled baby carrots, 1 finely chopped celery stalk, 1 Tbsp. chopped fresh parsley and green onions, 1/4 tsp. ground cardamom, 1/2 tsp. allspice, 1/4 tsp. ground ginger, 1/2 tsp. salt, 1/4 tsp. each of cayenne and black pepper, 3 Tsp. of molasses  and allow to cook until veggies are tender. You may need to add a little water to prevent burning. Add 1/4 cup shredded cheese blend and stir well.
Pie:  Remove the pie dough from the refrigerator and roll out on a lightly floured surface into a 9 inch circle. Mold to an oiled sprayed pie plate and crimp edges.  Bake in pre-heated 375 degree F oven for 10 minutes.  Remove pie crust from oven and fill the center with the meat mixture.  Reduce the oven to 350 degrees F.  Heat up the sweet potato topping in the microwave and apply to the top of meat filling and smooth over as if you are icing a cake.  Return pie to the oven and bake another 15-20 minutes.  This recipe makes 8 servings.  To make individual pies, simply roll out dough and put in pie press.  Add some filling and topping, press close.  Continue to use up dough. Make a small slit in the top of each pie, brush with canola or olive oil and bake on foil lined oil sprayed baking sheet.  Bake in a 350 degree F oven for 25-30 minutes.  Makes 5 2" by 4 1/2 " pies.  I made both of these recipes myself and they came out great!! I hope you try this.