Add the butter to the bowl of a stand mixer and mix with the paddle attachment until creamy.

Add the powdered sugar and mix together well.

Add the eggs and mix with a fork.

Add half of the flour and salt and mix again with a fork.

Then add the rest of the flour. Mix again until it has just come together.

Empty out onto a piece of plastic wrap and mold into a disk. Place in the refrigerator for about 1 hour.

While the dough is refrigerating, mash your sweet potatoes and mix the brown sugar, vanilla, cinnamon, nutmeg and salt into the sweet potatoes.

Preheat the oven to 350°F.

Once the dough has cooled enough (1 hour should be enough) - take half of the dough (keep the other half refrigerated until needed) and roll it out to about ⅛" thick.

Using a large cookie cutter (6") or you could use the top of a container (like cool whip), cut out circles and place onto a baking sheet lined with parchment paper.

Place ¼ Cup of the sweet potatoes into the center of each circle then fold the dough over in half and press down to seal. Using a fork crimp the edges.

Repeat with the remaining dough and filling, until your baking sheet is full. The pies are quite large so will fit about 4 pies to each baking sheet.

Bake for 25 minutes, until golden brown.