6 sweet potatoes, peeled and cubed
3 tablespoons butter, softened
1 1/2 cups all-purpose flour
1 tablespoon lemon juice
1 teaspoon salt
2 tablespoons cornstarch
1 teaspoon white sugar
1/2 teaspoon lemon zest
1/2 cup packed brown sugar
3 tablespoons margarine, softened
1 cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups chicken broth
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pie crusts. Place sweet potatoes in a large mixing bowl. Melt butter in a medium-size saucepan over medium heat. Stir in flour and lemon juice; mix. Bring mixture to a boil, stirring constantly. Stir in salt, cornstarch, sugar, lemon juice and brown sugar. Gradually mix in lemon zest.
Return mixture to a boil, stirring constantly. Stir in flour mixture with lemon zest and brown sugar.
Return mixture to a boil, stirring constantly. Let mixture simmer 4 hours, stirring occasionally.
Remove from heat and stir in butter mixture, flour, white sugar and lemon zest. Drain, stir in brown sugar, margarine and white sugar. Gradually add flour mixture, stirring constantly. Return mixture to a boil, stirring constantly. Reduce heat to medium.
Pour chicken broth into a separate large bowl and drain.
In a large mixing bowl, beat heat cream and lemon zest until thickened. Beat in the flour, brown sugar, margarine and white sugar until smooth. Beat in flour mixture. Stir in broth and chicken broth. Pour mixture into pastry shell, filling crusts to 1-inch depth.
Bake at 350 degrees F (175 degrees C) for 1 hour, stirring occasionally.