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4 med. sized sweet potatoes (about 2 lbs.) or 2 (16 to 17 oz.) cans sweetpotatoes, drained
2 c. half and half
1 c. packed dark brown sugar
4 tbsp. butter (1/2 stick), melted
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 tsp. ground nutmeg
3 lg. eggs
1 1/3 c. all p urpose flour
1/2 c. shortening or butter flavor shortening
Salad oil

About 4 hours before serving on early in day: If using fresh sweet potatoes, with vegetable peeler, peel about 16 paper thin strips from a potato; wrap them with plastic wrap and reserve for garnish. In 3 quart saucepan over high heat, heat remaining sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until potatoes are fork tender; drain. Cool sweet potatoes until easy to handle; peel and cut into chunks.

In large bowl, with mixer at low speed, beat sweet potatoes until smooth. Add half and half and next 6 ingredients, 1/2 teaspoon salt; beat until well blended.

In large bowl, mix flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into mixture, mixing lightly after each addition until dough is just moist enough to hold together. Shape dough into a ball.

Preheat oven to 400 degrees. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9 1/2 x 1 1/2 inch deep dish pie plate. Gently ease pastry into pie plate; trim edge, leaving 1 inch overhang. Fold overhang under; pinch to form high edge; flute.

Spoon sweet potato mixture into pastry lined pie plate. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie slightly on wire rack; refrigerate until well chilled.

Meanwhile, make potato garnish: In small saucepan over medium heat, heat 1/2 inch salad oil to 350 degrees. Drop a few sweet potato strips into to salad oil and fry until crisp and golden, about 2 minutes. With slotted spoon, remove potato strips to paper towels to drain. Repeat with remaining strips. Use potato strips to garnish pie. Makes 10 servings.

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