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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Mmmm :] Ingredients:
2 lbs sweet potatoes, peeled and sliced 1/4 inch thick |
3 1/2 cups water |
1 1/2 cups sugar |
3 tablespoons flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
3/4 cup butter, cubed |
2 cups flour |
1/2 teaspoon salt |
2/3 cup shortening |
5 -6 tablespoons cold water |
2 tablespoons butter, melted |
4 teaspoons sugar |
whipped cream (optional) |
Directions:
1. In a saucepan, cook potatoes in water until cirsp-tender, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid. Layer potatoes in a greased 13 x 9 x 2 inch baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
2. For pastry, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13 x 9 inch rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400 for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired.
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