Roast Sweet Potatoes with skin in a baking sheet for an 1 ½ at 400 degrees.
Remove from the oven, let them cool off for about 20 minutes.
Scoop the pulp out and put Into a mixing bowl.
In a separate bowl whisk eggs and sugar until sugar is dissolved.
Whisk in: the sweet potato puree, milk, heavy cream. vanilla, bourbon, nutmeg, cinnamon and salt.
Then add Butter and Mascarpone. Whisk until everything is incorporated. Let it rest while you prepare the pie pan with the crust.
Place the pie dough into pan and cut excess. I used a cookie cutter to make leaves out of the second roll of dough.
Pour Sweet Potato mixture into Pie pan and decorate with the leaves. In a separate bowl, whisk an egg and brush the leaves and crust. Sprinkle with sugar.
Place the pan into a baking sheet and bake in the oven at 350 degrees or 45 minutes of until it sets.
Remove from the oven and let it cool off for 30 minutes. Refrigerate for a few hours or overnight.
Slice and serve with Whipped Cream or Vanilla Ice cream!