Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.

Add very cold diced butter and pulse again until the mixture looks dry and like coarse crumbs.

Add ice water and pulse just until moist, small clumps are formed. Pause and toughen the dough with your fingers. If it sticks together, you have added enough water. If it's still too dry, add more water, a teaspoon at a time. Be careful not to add too much water, or the dough will be sticky.

Make a ball and place the dough onto a clean work surface. Divide it in half, form two balls, and press them into two disks. Cover with plastic wrap and refrigerate for 1 hour before using.

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil over medium heat and boil for 45-50 minutes or until super soft when tested with a fork.

Discard the boiling water and run the potatoes under icy water.

Peel off the skin and let the potatoes cool. Cut them into chunks and place them in a large bowl. Using a mixer, beat the potatoes at medium to high speed until smooth.

Add the remaining "Filling "ingredients and beat on high speed until smooth and well combined.

Preheat oven to 350°F.

Roll out one of the disks of chilled dough on a floured work surface, making a circle 12 inches in diameter.

Carefully place the dough into a 9×2 inch pie dish and tuck it in with your fingers. Trim excess dough off the edges and flute the edges.

Spread the filling into the prepared crust. Brush the edges with egg wash.

Bake for 55-60 minutes or until the center is just slightly jiggly. A toothpick inserted into the center of the pie should come out clean.

Place the pie on a cooling rack and allow to cool for at least 1 hour at room temperature before serving.

Serve with whipped cream.