BASIC PASTRY:

1 1/2 c. all purpose flour
1/2 c. Crisco
3/4 tsp. salt
6-8 tbsp. cold water

Combine flour and salt in bowl, cut shortening with pastry blender until mixture resembles coarse meal. Sprinkle with cold water, stir with fork until all dry ingredients are moistened. Roll pastry thin, cut strips to line sides of pan. Divide the remainder and shape into 3 balls.

4 lbs. sweet potatoes
1 stick butter
2 c. sugar
1 tsp. nutmeg (mix with sugar)

Peel potatoes and slice 1/4" thick. Cook in water about 10 minutes. Dip 1/2 potatoes with slotted spoon into pastry lined 12"x15"x2" pan. Sprinkle with 1 cup sugar, dot with 1/2 stick butter. Roll 1/2 of pastry thin and cut into strips. Put on top of potatoes and brown in oven (450 degrees). When light brown add second layer of potatoes, sugar and butter. Roll pastry to fit top of pan. Cut slits for steam to escape. Brown in oven. Keep water the potatoes were cooked in. Pie on top of stove. To make pie soupy cook slow. Have water boiling. Add to pie, do not pour water on crust, add in steam slits. Serves 10 to 12.