Sweet Potato Pie with Decorative Leaves

Preheat oven to 400°F. Roast sweet potatoes on a parchment-lined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)

Reduce oven temperature to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.

Line crust with parchment and fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.)

Reduce oven temperature to 350°F. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 1 1/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust.

Cover edges of crust with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side.