1-First, mix the crust ingredients in a bowl: 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter and 1/4 cup cold vegetable shortening until crumbly, then add 3-4 tablespoons ice water to form dough. Chill for at least 1 hour.

2-Roll the dough into a 12-inch circle and fit it into a 9-inch pie pan, then chill for 30 more minutes. Preheat the oven to 375°F, line the crust with parchment and weights, and bake for 15 minutes. Remove weights and bake another 9 minutes until golden, then increase oven to 425°F.

3-Roast 2 pounds of sweet potatoes by poking holes and baking for 40-50 minutes until soft. Cool, peel, and mash with 1/2 cup softened unsalted butter, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. In another bowl, whisk 2 large eggs, half of the 1/2 cup caramel sauce, and 1 cup whole milk, then combine with the mashed potatoes.

4-Pour the filling into the crust, smooth it out, and drizzle the remaining caramel sauce on top. Bake at 350°F for 50-60 minutes until set at the edges but slightly jiggly in the center. Cool on a wire rack for 2-3 hours before serving, and garnish with whipped cream as desired.