Preheat the oven to 400 degrees F.
Place the potatoes on a foil-lined baking sheet and bake until tender, 1 hour to 1 hour and 15 minutes. Remove the potatoes from the oven and let sit until cool enough to handle.
Lower the oven temperature to 375 degrees F. Line 2 large baking sheets with parchment paper and set aside.
Remove the dough from the refrigerator and place on a lightly floured surface. Roll out into a rectangle, about 24 by 8-inches and 1/8-inch thick. Using a round 4-inch cutter or a plate as a template and a small, sharp knife, cut 12 (4-inch) rounds.
Peel the potatoes and place the flesh in a large bowl. Add the egg yolk, cane syrup, bourbon, cinnamon, nutmeg, and salt. Mix until well blended and creamy. Divide the filling among the centers of the pastry rounds, about 1/4 cup on each. Bring 1/2 of the pastry round over the other, and press down lightly with your fingertips to enclose the filling and expel any air. Using the tines of a fork, crimp the edges of the pastry to seal completely. Place on a parchment-lined baking sheet. With a pastry brush, lightly brush the tops of each pie with melted butter.
Bake until the crust is golden brown and the filling is warmed through, 20 to 25 minutes. Remove from the oven and dust lightly with the confectioners' sugar. Serve warm with a scoop of vanilla ice cream on top and drizzle with Orange Ginger sauce.
Yield: 1 dozen