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Ingredientes
- 4 med. sized sweet potatoes (about 2 lbs.) or possibly 2 (16 to 17 ounce.) cans sweetpotatoes, liquid removed
- 2 c. half and half
- 1 c. packed dark brown sugar
- 4 tbsp. butter (1/2 stick), melted
- 1 teaspoon grnd cinnamon
- 3/4 teaspoon grnd ginger
- 1/2 teaspoon grnd nutmeg
- 3 lg. Large eggs
- Salt
- 1 1/3 c. all p urpose flour
- 1/2 c. shortening or possibly butter flavor shortening
- Salad oil
Direcciones
- About 4 hrs 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 qt saucepan over high heat, heat remaining sweet potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 30 min or possibly till potatoes are fork tender; drain. Cold sweet potatoes till easy to handle; peel and cut into chunks.
- In large bowl, with mixer at low speed, beat sweet potatoes till smooth. Add in half and half and next 6 ingredients, 1/2 tsp. salt; beat till well blended.
- In large bowl, mix flour and 1/2 tsp. salt. With pastry blender or possibly two knives used scissor fashion, cut in shortening till mix resembles coarse crumbs. Sprinkle 3 to 4 Tbsp. cool water, 1 Tbsp. at a time, into mix, mixing lightly after each addition till dough is just moist sufficient 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; healthy pinch to create high edge; flute.
- Spoon sweet potato mix into pastry lined pie plate. Bake pie 40 min or possibly till knife inserted 1 inch from edge comes out clean. Cold pie slightly on wire rack; chill till 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 till crisp and golden brown, about 2 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 194 | 63% |
| Total Fat 21.95g | 27% |
| Saturated Fat 9.26g | 37% |
| Trans Fat 3.43g | |
| Cholesterol 93mg | 31% |
| Sodium 85mg | 4% |
| Potassium 148mg | 4% |
| Total Carbs 26.02g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 21.97g | 15% |
| Protein 3.54g | 6% |
